Sunday, June 22, 2008

Apricot Roly Poly Dessert

This delicious dessert made with chopped dried apricots is best if cooked just before serving. Accompany with whipped cream and fresh fruit. Recipe serves 4.


1 cup dried apricots, chopped
2 tablespoons caster sugar
1/4 teaspoon ground cinnamon
1 1/2 cups self-rising (raising) flour
3 ounces (90 g) butter
1/4 cup water, approximately


1. Place apricots in medium bowl, cover with boiling water, stand 20 minutes; drain well. Combine apricots, sugar and cinnamon in medium bowl; mix well.
2. Sift flour into medium bowl, rub in butter, add enough water to mix to a firm dough. Knead dough on lightly floured surface until smooth. Roll out dough to a 10 x 13 inch (25 x 33 cm) rectangle, spread evenly with apricot mixture, brush edges with milk.
3. Roll up dough from long side to enclose filling, cut into 8 slices. Place slices 2 inches (5 cm) apart on a greased oven tray. Bake in moderately hot oven 20 minutes or until pastry is lightly browned.

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