Apricot Logs – a Holiday Favorite!

3 years ago

Apricot Logs ready to serve in my engraved Michael Aram block double compartment serving dish!

This recipe first appeared on The Armenian Kitchen website in December, 2015. It’s been one of our favorites ever since. So if you’re looking for an easy sweet to serve this holiday season, look no further! This recipe uses very few ingredients and doesn’t take long to prepare – and – no baking is involved! I can’t take full credit for this recipe as I adapted it from one I found in the ‘Hovnanian School Cookbook’, submitted by Maral Medzadourian. Thanks, Maral!

Here are two more dessert recipes using dried apricots that we continue to enjoy-and hope you will, too – Homemade Apricot Leather, and Grandpa’s Apricot Pie!

Merry Christmas and Happy Holidays, one and all!

Apricot Logs

A sweet-tart treat made from dried apricots. Perfect for holidays and special gatherings.

1 lb. dried apricots
⅓ cup powdered (Confectioner’s) sugar (Note: Add up to ½ cup powdered sugar, if you prefer it sweeter.)
4 tsp. orange juice, optional

Coating Options:

Finely ground pistachio nuts, finely shredded coconut, or powdered sugar

Place apricots in a bowl with enough warm water to cover; soak for 10 minutes or until apricots become plump. Drain; pat dry with paper towels.
In a food processor fitted with a metal “S” blade, pulse half of the apricots a few times; remove from the processor. add the rest of the apricots and pulse.
Place all of the pulsed apricots to the in the processor, along with powdered sugar and orange juice (if using); process until a paste is formed. Make sure all of the sugar is blended in with the apricots.
Place the apricot paste in a bowl; refrigerate about 30 minutes. Divide the apricot mixture into fourths. Working with ¼ mixture at a time, place it on a piece on parchment paper on a work surface. Shape and roll it into a rope about ½-inch in diameter. Cut the rope into one inch pieces.
Coat each piece in either ground pistachios, shredded coconut, or powdered sugar. Place coated pieces on a parchment-lined plate and refrigerate for about 30 minutes so they can firm-up.
Store in a container with a tight-fitting lid. (Note: If you store the candies in layers, place parchment paper or waxed paper in between the layers to prevent the candies from sticking together.)
To serve: Place each in a mini paper or foil liner.