July 9, 2014

Apricot Filo Rolls

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It's California apricots appreciation week or maybe month if they are available all month long. They are very juicy and sweet and best eaten on their own like an apple or a pear as a snack, and also great added to vegetable salad.

Although I don't like cooking them because they turn a bit sour when cooked, I made a very small amount of jam and filo rolls with a little crumbled marzipan. The rolls are good and a light crunchy snack. 

Apricot Filo Rolls
4 fresh California apricots
3 - 4 tablespoons melted butter
2 filo pastry
5 tablespoons fine golden raw sugar
6 tablespoons crumbled marzipan
apricot jam thinned with water
  • Preheat oven to 425°F. 
  • Line a cookie sheet with parchment paper. Lay one filo sheet on the work surface. Brush half with butter; sprinkle with 1 tablespoon sugar. Fold the other half over the buttered half; brush all over with butter. Sprinkle another tablespoon of sugar. Place 3 tablespoons crumbled marzipan along the long side, an inch from the edge. Cut 2 apricots into eight slices each and place on top of marzipan. Roll, brushing with butter as you roll. Cut into 3 pieces and place on the prepared pan. Repeat with the rest of ingredients. Brush tops with apricot jam and sprinkle with the remaining sugar. Bake until golden brown, about 15 to 20 minutes.   


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