Apricot Pinwheel Dessert Recipe

From Dorothy McNett's Recipe Book.

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Apricot Pinwheel Dessert

From Dorothy McNett's recipes at www.dorothymcnett.com. Use peaches or nectarines if apricots are not in season.

2 cups unbleached all purpose flour
2 tablespoons raw sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1/2 teaspoon sea salt
6 tablespoons butter
3/4 cup milk
3 cups chopped fresh apricots
1 tablespoon butter, soft

2 cups water
1 1/2 cups raw sugar

Whisk flour, 2 tablespoons sugar, baking soda, cream of tartar, and salt well. Cut in butter and stir in the milk to make a soft dough. Knead lightly and roll out to a 6 by 12 inch rectangle, about 1/3 inch thick. Spread with apricots and dot with butter. Roll up like a jelly roll and pinch edges to seal. Slice 2 inches thick. Put remaining sugar and the water in a 9 by 13 inch metal pan and cook on stove top for 5 minutes to melt sugar and to start the syrup to brown a bit. (or cook it in a saucepan and then pour into the baking dish if using a glass or ceramic one) Place slices, cut-side down, in sugar mixture. Bake at 425 degrees 20-25 minutes. Serve warm.

Recipe created 1996-07-08.

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