How does that look? That’s my apricot coffeecake. Actually I’m not sure if I should call it a pastry or coffeecake or bread. I can honestly say that it’s delicious, though!
This pastry has three parts:
I had fresh apricots which I pitted, roughly chopped, and cooked with a minute amount of water and sugar until it was a thick paste, similar to baby food. I also got a bit sneaky and put in about 3/4 cup of pureed carrots. Actually, they cut the tartness of the apricots, enriched the bright orange color, and added some healthy sweetness. The carrot was a real stroke of serendipity!
Cream cheese filling
My cream cheese layer virtually disappeared after baking, so next time I would use two entire packages.
I rolled my dough into large rectangles and placed it onto a baking sheet.
Then I spread on the cream cheese filling.
Then I added the fruit filling and cut my dough into strips on the side. I like to use kitchen scissors for that.
Then I wrap the strips, alternating sides (like making a calzone) to enclose the filling in the dough.
I brushed the pastry with beaten egg, and baked it.
Voila! I made two huge pastries, so there was lots to share with guests and my dear mom. Sprite was a bit miffed about the secret ingredient — carrots– but she liked the pastry anyway. Everyone who tasted it said it was delicious.