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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	0.5	package	thawed frozen	-	-	-	-
apricot jam	3/4	cup		580.8	154.56	1.68	0.48
almond	1 1/2	cups	ground	2890.68	0.0	0.0	327.0
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
orange zest	1			1.94	0.5	0.03	0.004
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
sherry wine	6	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.