Armenian-style holiday treats.
|Apricot Logs ready to serve in my engraved Michael Aram Block double compartment dish!|
chocolate covered nuts and apricot roll every Christmas. Now she is gone and I
wish I could remember the name of the company she would order from. I believe
it was in California. I have found a couple of Armenian bakeries online but I
can’t find any place online that sells apricot roll! If you know of any, please
let me know.”
‘paste’) that’s sold in large sheets. So I asked her. Lisa replied, “The apricot
rolls I am thinking of are called “apricot logs” by some. They are
about the size of baby carrots (and look about the same) and are rolled in
rolls or logs she was seeking.
your loved ones a sweet Christmas memory of your own.
|Homemade Apricot Leather|
|Apricot Crescent Cookies|
powdered sugar, if you prefer it sweeter.)
ground pistachio nuts, finely shredded coconut, or powdered sugar
soak for 10 minutes or until apricots become plump. Drain; pat dry with paper
|Apricots soaking in warm water|
In a food processor fitted with a metal “S” blade, pulse half
of the apricots a few times. Remove from the processor, and pulse the rest of
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.
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.
|Apricot paste rolled into a rope; coconut and pistachios standing by!|
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.
you store the candies in layers, place parchment paper or waxed paper in
between the layers to prevent the candies from sticking together.)
or foil liner.
from a recipe submitted to the ‘Hovnanian School Cookbook’ by Maral