California Apricot Logs
Ingredients
- 2 cups dried Probiotic Apricots, coarsely chopped
- 1-16oz jar apricot preserves
- 1/2 cup sugar
- 1/2 cup plain bread crumbs
- 1-17 1/2 oz box frozen puff pastry, thawed to room temp
- 2 egg whites
- raw sugar crystals
Instructions
- 1. Preheat oven to 375 degrees.
- 2. In a food processor pulse apricots and 1/2 cup of sugar together until you get a coarse grind. Add in the apricot preserves and pulse until blended. Set aside.
- 3. Puff pastry should not be thawed too much just enough to roll out. Cut each rectangle into thirds, lightly flour surface and roll out puff pastry sheets into longer strips.
- 4. Once your pasty is ready to go, add bread crumbs to apricot mixture and pulse until blended.
- 5. If you have a medium size pastry bag fill the bag with the apricot mixture and then pipe the mixture down the center of the pastry. If not spoon the mixture down the middle.
- 6. Wash edges with egg whites and fold dough over to form a long roll, sealing all edges.
- 7. Finish all dough strips in this manner.
- 8. Place logs on prepared cookie sheets (using parchment paper so they do not stick).
- 9. Brush tops of logs with egg white and sprinkle with raw sugar crystals.
- 10. Bake at 375º for 20 minutes, or until golden brown. Once they are cool you can cut them into small bite size pieces or shorter logs.
- 11. Logs freeze well.
