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.
Just use your standard sweet yeast dough recipe. What you use for cinnamon rolls or dinner rolls will work. I used about half whole wheat flour plus a generous sprinkling of ground flax seed.
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
A had a package of partially eaten cream cheese (80% there) to which I added confectioners sugar, some flour, half an egg (save the other half for later), and a bit of vanilla.
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.