Apricot Roll (waterbul)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 0.5 (1 1/4 lb) package frozen puff pastry, thawed
• 3/4 cup apricot jam
• 1 1/2 cups ground almonds
• 1 egg yolk, beaten
• 1 tablespoon cornstarch
• 1 cup granulated sugar
• 1 cup orange juice
• 1 orange, zest of, 1-inch x2-inch strip
• 1 tablespoon butter
• 6 tablespoons sherry wine

Recipe

• 1 to make pastry and filling: preheat oven to 475ºf. on a lightly floured board, roll out pastry to a 14x11-inch rectangle.
• 2 in a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. brush uncovered pastry strip with egg yolk.
• 3 beginning with the jam-covered long side, roll up jelly-roll fashion. pinch edge of roll to seal; press ends together to seal. with seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
• 4 rinse a large baking sheet in cold water; place roll on wet baking sheet. bake in center of oven for 30 minutes or until golden brown.
• 5 to make glaze: in a medium saucepan, combine cornstarch and sugar. gradually stir in orange juice. add orange peel, butter and sherry. place over medium heat. stirring occasionally, bring to a boil. continue stirring until thickened. remove orange peel. brush hot glaze over baked apricot roll; serve warm.