California Apricot Logs
Ingredients
- 2 cups Mariani Dried Apricots, coarsely chopped (300–320 g)
- ¾ cup orange juice (180 ml) (or water)
- 1–2 tbsp honey or sugar, to taste, optional
- 1 tsp finely grated orange zest
- ¼ tsp ground cinnamon, optional
- Pinch fine salt
- 1 box puff pastry (2 sheets, 17–18 oz / 480–510 g), thawed until cold but pliable
- 1 large egg white, beaten with 1 tsp water (for sealing and brushing)
- Coarse or raw sugar, for sprinkling
Instructions
- Heat the oven to 375°F (190°C). Line 2 baking sheets with parchment.
- Combine dried apricots, orange juice, zest, cinnamon (if using), and salt in a saucepan. Simmer over medium heat, stirring, until very soft and most liquid is absorbed, 6–8 minutes. Sweeten to taste.
- Mash with a fork or pulse in a processor to a thick, spreadable paste. Cool completely so the pastry stays crisp.
- On a lightly floured surface, roll 1 pastry sheet to about 10 × 12 in (25 × 30 cm). With the long side facing you, cut into 3 long strips. Repeat with the second sheet for 6 strips total.
- Spoon a narrow line of filling down each strip (about ¼ cup), leaving a ½ in (1.25 cm) border.
- Brush one long edge with egg wash. Fold the other edge over the filling to meet it, sealing the seam and ends. Place seam-side down on the sheets.
- Brush tops with egg wash, sprinkle with coarse sugar, and cut small diagonal slashes every 1½ in for vents.
- Bake 20–22 minutes, rotating once, until puffed and deep golden. Cool 10 minutes, then transfer to a rack.
- Slice each log into bite-size pieces. Serve warm or at room temperature; store airtight up to 2 days or freeze.
- Little extra: Stir 1–2 tbsp finely chopped toasted almonds into the filling for a nougat-like chew, or finish cooled pieces with a thin orange-powdered sugar glaze.
