Apricot Roll (Waterbul)

“Posted for the Zaar World Tour 2006-South Africa. From the "Best of International Cooking" cookbook. I haven't had a chance to try this recipe yet. Note: the amount of puff pastry you need for this recipe is 1/2 of a 1-1/4 lb. package. Recipezaar's software doesn't recognize this.”
1hr 15mins

Ingredients Nutrition


  1. To make pastry and filling: Preheat oven to 475ºF. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
  2. In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
  3. Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
  4. Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
  5. To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.

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