Recipe with photo. Butter buns with dried apricots. Eights. Recipe with photo: Healthy buns for the stomach with dried apricots

Buns have long been a well-known and popular dish in many cuisines around the world. In different countries and in different languages they are called differently. But the essence remains the same: a bun - with or without filling - is always a treat for both children and adults. Well, even more so - a bun with dried apricots! It's basically a glutton. And besides, buns with dried apricots are very healthy, as they contain (in the filling) essential for the human body. So you can have a snack and worry about your health at the same time. A bun with dried apricots, eaten with tea or coffee, is a good and quite filling first or adult meal. So why not try cooking?

Buns with dried apricots. Recipe with photo

Soft and aromatic pastry plus delicious filling will not leave anyone indifferent. Moreover, preparing them is quite simple, especially for those housewives who are accustomed to various types of baked goods in their kitchen. So, let's try to make buns with dried apricots (the recipe with photos is given below) to please our family or friends who come to visit for tea.

What are they made of?

No matter how idle this question may seem, it has some meaning - at least in terms of the division of labor. What are dried apricot buns made of? Of course, from dough and filling. Accordingly, the dough can be different: yeast or not, sweet or not, with kefir or milk. And the taste of the buns will also be quite different.

And what can we say about the filling? It would seem that dried apricots are dried apricots (that is, pitted apricots dried in a special way). But even in the filling, an experienced cook will find ways to show his irrepressible imagination. After all, there are various additives, you can put honey instead of sugar, add seasonings: cinnamon, nutmeg, vanilla. You can also bake “intoxicated” buns using a couple of drops of cognac or rum. As they say, everything is in our hands, so let’s start baking to make delicious buns with dried apricots!

Dough. Basic option

In the basic version, we will prepare the usual. For this we will need: a glass of medium-fat milk, half a two-hundred-gram pack of butter, a packet of dry instant yeast, a couple of eggs, half a glass of sugar, a couple of tablespoons of vegetable oil, half a kilo of flour - well-known, accessible and inexpensive ingredients.

Preparing the dough

Any self-respecting housewife probably knows how to prepare dough for baking. But just in case, we repeat, because in every business there are newcomers, and you cannot ignore them. So let's begin.

In warm, but not boiled milk, dilute a small packet of yeast, stirring to avoid lumps. The dough should sit a little in a warm place: literally about five minutes. Now add the broken ones and a drop of flour, stirring it all with a special broom or, at worst, a fork.
Heat the butter in a frying pan over the lowest heat so that it does not burn, but simply melts. Pour oil into the future dough.
Add the remaining flour to the mixture - in a stream, stirring gradually, and a pinch of salt. Knead the dough thoroughly: first you can use a broom or mixer, and then continue with your hands. To make the bun with dried apricots tasty, you need to make the dough not too hard. While it’s coming up, set it aside and start filling.

Filling. Basic option

It all starts with the right choice of dried apricots. Many people prefer and advise choosing it at the market: there, at least, you can “touch” the product and determine (they even let you taste it) whether it is fresh or not. Avoid dried apricots that have an unnatural color: most likely, they were treated with something bad for long-term storage. It is also necessary, as experienced chefs advise, to carefully sniff the product. After all, sometimes dried fruits can be stored next to spices or, for example, garlic, and they tend to absorb odors quite well. So if you don’t want to have garlic buns instead of dried apricots, take a sniff! If you choose a product in a supermarket, pay attention to the production time. Some dried fruits take quite a long time; they haven’t come out yet, but dried apricots were collected and packaged the year before last! In general, the most important selection criterion is the freshness of the product, and then everything will work out.

Making the filling is easy!

We soak the dried apricots, selected with all care, by pouring boiling water over them so that they swell well (and this procedure will not interfere with disinfection). Then we strain out the water and pass the dried fruits through a large meat grinder (if you make a pulp, for example, by grinding it to smithereens in a blender, it will spread and tend to come out of the product at the stage of preparation or eating). You can add honey to the mixture, or you can add ground walnuts or raisins to make excellent buns with dried apricots (we will discuss the recipe for filling variations below). Mix everything thoroughly, and now the filling is ready!

How to add the filling to the dough?

To ensure that each bun with dried apricots turns out whole, and the filling does not leak out when preparing the culinary product, you need to correctly position the filling in small pieces of dough prepared for baking. There are several ways to perform this procedure. Let's take a closer look at them.

Option 1. "Sausage"

The dough, which has risen and grown to the required volume, is rolled out into a sausage (the thickness of the semi-finished product depends in direct proportion to the size of the bun you are going to bake). As a rule of thumb, it's best to go with a medium size, moving closer to a small size. But the mini has its pros and cons. Plus - it cooks almost instantly! Minus - a very small amount of filling is put in (if you put more, it will leak out). So everything is selected empirically.

Cut the resulting “sausage” crosswise into small pieces. Roll each of them into a circle using a rolling pin (just make sure that the rolled out dough is not too thin - it will tear and the filling will leak out at the most inopportune moment). Place a spoonful of filling in the center of each circle - use your eye, trying not to overdo it, but also not to put too little. Then we seal each form from the sides up, leaving no holes. We form a smooth surface on top so that each bun with dried apricots looks perfect.

We fill a baking tray with these semi-finished products, previously lined with cooking parchment. It is necessary to take into account that the buns will increase in volume when cooked and become more fluffy. Therefore, do not pack them too tightly.

Option 2. Roll

This method of introducing the filling also makes sense, especially if you need to do everything quickly (for example, in case of an unplanned sudden arrival of guests for tea). Roll out the dough, prepared in advance, with a rolling pin, into a layer with a thickness of five to seven millimeters. Sprinkle a little flour on top and bottom to prevent it from sticking to the table. Take a bowl with the filling and evenly distribute the ground dried apricots, with or without additives, over the entire plane of the plate. We level it carefully so that it turns out without any tubercles. Then we fold the dough layer with the filling inward and pinch the seam evenly. Cut the roll into pieces approximately three centimeters thick. To prevent the filling from leaking out during cooking and eating, we stick the future buns by hand from the ends - literally in a couple of movements. Then place it on a baking sheet lined with parchment.

Variations: buns with dried apricots and raisins

This type of dish is easy to prepare. We do everything in the same way as described above, choosing the method of preparing the dough and filling. The only difference is to add lightly steamed raisins to the filling (preferably seedless sultanas) and mix them in equal parts with dried apricots and honey. By the way, if you want, you can add ground walnuts to the mixture - just a little, for taste. And cinnamon on the tip of the knife and nutmeg will enhance the taste of the product.

More about the filling: some housewives use apricot jam! By the way, the dough used for baking can also be varied. Some people prefer to prepare the dough with kefir or sour milk. Others are puff pastry (ready-made, bought at the supermarket). All of these options are probably worth trying, but it’s more pleasant to make the dough yourself: it will come out fluffier and more tender.

How to bake

Before baking, we follow a simple procedure: coat each bun with beaten yolk using a pastry brush. Preheat the oven to 180-200 degrees and place a baking sheet with semi-finished products there. Baking time largely depends on the size of the product and the properties of your oven. But on average, when well heated, it takes 15-20 minutes. This is how the golden brown buns with dried apricots turned out (photo attached).

And on top of our dish you can optionally decorate it with a piece of dried apricots, spread a drop of filling or cover it with glaze - show your culinary imagination!

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Buns with dried apricots are not just a tasty treat, but also healthy! The dried apricots themselves, which can be bought in our country, are brought from Tajikistan and Turkey.

The product is able to retain nutrients and a lot of microelements, despite the fact that it goes through the drying process. Dried apricots contain phosphorus, calcium, and iron. She is so useful that a fresh apricot is not suitable for her marks.

Experts advise eating dried apricots in case of weakened eye function, heart pain, anemia, decreased hemoglobin, the appearance of solid tumors, to strengthen hair and rejuvenate the skin.

True, when preparing buns with dried apricots for guests, it is worth considering the fact that very often people develop allergies to this very healthy product.

Today, dried apricots are used in the cuisines of different nations. As a rule, these are baked goods and desserts. They turn out very tasty and original, look at the photo in person.

Using dried fruit

When starting to prepare a dish with the addition of dried apricots from the store, you need to prepare the product for this. First you need to soak it for 30 minutes in hot water. Only then let it dry on a paper towel.

By the way, an excellent option would be to soak dried apricots overnight; for this you should use apple juice.

You can even make dried apricots at home. It is better to use special industrial drying for these purposes. Thanks to this device, all micro- and macroelements, vitamins, and enzymes will be preserved in apricots.

This will have a positive effect on the taste of the dried fruit. But if you don’t have such a device at home, you can dry the apricots differently.

For these purposes, you can use an oven, where apricots need to be dried for 6-8 hours at 65 degrees; air drying is also a popular method.

And now it’s time to learn useful ways to bake a delicious treat with dried apricots for the whole family for breakfast.

"Roses" with dried apricots

The recipe is attractive because it does not require extra effort or a lot of time from the hostess. To make buns, you need to knead the dough with yeast. For these purposes you will need kefir.

Look at the photo to see how delicious the healthy buns are; what’s more, they are incredibly tasty.

Components: 300 gr. flour; 150 gr. sah. sand; 250 gr. dried apricots; 2 pcs. chickens eggs; ¼ tbsp. milk; ¼ pack sl. oils; 0.5 tbsp. kefir; 5 gr. yeast.

You can use honey as a decoration.

Cooking algorithm with photo:

I dilute the yeast in warm milk and let it sit quietly for 25 minutes.
1 PC. chickens eggs, 2 tbsp. sugar and sl. I mix the butter, add the flour and pour the yeast into the dough. Mix well and leave for 60 minutes until the dough rises.
I pour water over the dried apricots and let the mixture swell. This will take 30 minutes. I squeeze out the dried fruits and cut them into smaller pieces. Divide the dough into 18 pieces. I roll it into a ball and press it with my hand.
I make 4 cuts along the edges and put the filling in the center. I lift all the edges up and bend them so that they look like rose petals. The center needs to remain open.
I put the buns on a baking sheet and grease the chicken. yolk, sprinkle with sugar. sand. Bake in the oven until golden brown.

The recipe for buns is not at all complicated, but look how beautiful the baked goods are in the photo. Try it yourself, your guests will be delighted with such festive pastries for tea, and the filling is also healthy.

French buns with delicious dried apricots

Components: 200 gr. dried apricots, sl. butter, flour, sugar; 1 gr. vanillin; 1 PC. chickens eggs; 2 gr. salt; 5 gr. baking powder and soda; 50 ml cream (it is better to take heavy cream).

Cooking algorithm:

I boil water, put dried apricots in it and sprinkle with salt. I leave it like this for 30 minutes.
I divide the amount of sugar and slurry. equal amount of oil. I beat one part with a mixer, and supplement the second with cream. I heat it over low heat, it needs to be so hot. the butter melted and the mass became homogeneous.
In the whipped sl. add the remaining ingredients and beat together. I take out the dried apricots and squeeze them out, but don’t throw out the water. I cut dried apricots finely. I put it in the dough. You need to pour in a little liquid that remains from the dried fruit. I stir until the dough becomes thick, like rich sour cream.
I pour in the plant. butter into baking pans and place the dough on them. I add a little water to the baking sheet and place the molds.

I bake for 25-35 minutes until the crust appears golden brown. The buns will be shaped like a baba. It is best if you serve the dessert with ginger jam.

Buns with cottage cheese and dried apricots

Ingredients: 500 ml milk; 300 gr. cottage cheese; 50 ml sour cream; 2 pcs. chickens eggs; 15 gr. dry yeast; 200 gr. dried apricots; 7 tbsp. flour; 50 ml plant. oils; 60 gr. sah. sand.

I also like this bun recipe because they stay fresh for several days after baking!

Cooking algorithm:

I heat the milk to 38 degrees and raise the yeast in it.
I soak the dried apricots in warm water and leave for about 20 minutes. I squeeze them and cut them into small pieces.
I stir the sour cream, chicken. eggs, cottage cheese, dried apricots and sugar. I pour in the milk and knead again.
I coat the pan with sl. oil and place the dough in a container. Cover with a towel and leave for 1.5 hours.
Roll out half of the dough into a rectangle and divide the layer into 3 parts. I cover the bottom with the top so that it goes down.
I roll it out again and do the above procedure again. You need to do this 3 times and then cut the dough into rectangles. It will come out somewhere around 6-8 pieces.
I fold the rectangles, turn one of the ends 180 degrees. I place the buns on a floured table. I cover the food. film and leave for 20 minutes. I do all the operations with the dough again.
I put the buns in the oven, wait for the second batch to rest, and start preparing the next batch.
The buns should not be removed from the oven, as the dough will settle. When the baked goods sit in the oven for 10 minutes, they will be able to retain their airiness longer, so take this advice to heart!

Puff pastry recipe

Components: 500 gr. yeast puff pastry from the store; 30 gr. sah. sand; 250 gr. dried apricots; 10 ml water; 20 gr. zest.

To decorate the puff pastry, you can use sugar if desired. powder

Cooking algorithm:

I chop the dried apricots in a meat grinder or chop them with a knife as finely as possible. I put it in a saucepan. I pour boiling water over it, add lemon zest, sugar and cook over low heat, stirring constantly, but only for a few minutes.
I roll out the dough to about 0.5 cm in thickness. I cut into squares of 7-8 cm. I make cuts on both sides at a distance of 1.5 cm from the edge of the layer. They must be parallel and run exclusively inside. Leave 2 cm of untouched dough to the edge.
Place the cooled filling in the center. I fold the right edge over the filling, then place the opposite edge overlapping on top of it. I do this with every puff pastry.
I line the deck with parchment paper and cover the plant. butter and add puff pastries. I bake at 230 gr. 15 minutes.

The recipe is very simple and quick, since you don’t need to prepare the dough, but you can buy it in the store. But if you don’t trust a purchased product, you can make it at home yourself.

Healthy buns for the stomach with dried apricots

Components: 500 gr. flour; 20 ml plant. oils; 30 gr. sl. oils; 5 gr. dry yeast; 250 ml milk; 25 gr. Sahara; 2 gr. salt; 350 gr. dried apricots; 2 pcs. chickens eggs; 5 gr. dry yeast.

Cooking algorithm:

I heat the milk, add 1 tbsp. sugar and a little salt in it. I'm whipping chickens. egg, mash oil and dissolve in liquid. Using a whisk, I beat the mixture.
Mix the yeast with flour (1 tbsp) and pour it into the first mixture. I leave it aside for 15 minutes.
I sow flour and add it to the dough, mix it. I leave it.
Pour boiling water over the dried apricots, cook for 10 minutes on fire, and let the mixture cool. I cut the dried fruit into smaller pieces and mix it with 1 tsp. Sahara. The filling is already ready. I roll the dough into balls, the width of the layers will be approximately 5 mm. I put the filling in the center of the bun and lift the edges on both sides up. I fasten them.
I grease the baking tray. butter, place the buns on top, just need to put the seam down. I bake buns at 200 gr. about 30 minutes.

My video recipe

In this article you will learn how to make delicious buns with dried apricots. As always, I will share several step-by-step recipes with photos and videos, and also add a couple of useful culinary tips and ideas that will help diversify the taste of the dish.

What is the essence and beauty of buns with the addition of dried apricots? A sweet and aromatic delicacy, it is also a storehouse of vitamins and minerals. Preparing flour desserts and any baked goods with dried apricots does not require any special skills or a lot of free time. Everything is simple, fast, intuitive!

I will share three basic recipes, based on which you can prepare something of your own, based on your personal taste preferences.

By the way, I advise you to then take a look at these interesting collections of recipes:

– similar, but with its own nuances;
Large ;
Well, simple ones for a change;

Recipes

Yeast buns with dried apricots

Delicious yeast buns filled with dried apricots. They look kind of like buns, but the cooking technique is “pie”.

Delicate butter dough, aromatic filling of dried apricots, orange zest and preserves (jam)! Try it - you won’t regret it, especially since the entire cooking process is described below in as much detail and step by step as possible.

Ingredients:

Wheat flour – 1200 g.
Water (or milk) – 700 ml.
Vegetable oil – 350 g.
Sugar – 1.5 cups;
Salt – 1 teaspoon;
Dry yeast – 15 g.
Vanillin – 2 pinches;
Dried apricots – 500 g.
Orange (or lemon) – 1 pc.
Jam (or preserves) – 1 glass;

Preparation

Stir the yeast in a glass of warm water, add a couple of pinches of salt and flour. Leave for 10 minutes.

Dissolve the remaining sugar, salt and vanillin in the remaining water. Pour in yeast water, add flour. Mix thoroughly, and at the end add vegetable oil (odorless). Knead again and leave the dough to rise for 1 hour. The consistency is soft and sticky.

While the dough is swelling, you can prepare the filling. As I said above, it consists of dried apricots, orange (including zest), and jam. Jam here plays the role of a sweet filler, increasing the volume of the filling. Without it it will turn out a little dry.

First, grate the orange zest and remove the seeds. Rinse dried apricots with hot water. Grind the dried apricots and orange through a meat grinder. You can use a blender. Add zest and jam (jam). Mix thoroughly - the filling is ready!

Take some dough and make a flat cake out of it. Make two small cuts along the edges as in the photo below.

Now we put a little filling along the flatbread; there is no need to press and spread it.

We pull the edges where the cut was made to the center and place them on top of each other. That's it, we tucked, pinched and placed the buns on a greased baking sheet.

Heat the oven to 220 degrees, place the baking sheet with the preparations in it for 20 minutes until nicely browned.

Buns with dried apricots and carrots

Round and fluffy buns made from butter dough with the addition of oatmeal, grated carrots and dried apricots. They are covered with a sweet topping of sugar and oatmeal. It turns out very tasty!

You can cook with both milk and kefir.

I recommend using instant oatmeal, or better yet, one that does not require cooking. It will make the buns more tender.

Ingredients:

Wheat flour – 350 g.
Oatmeal – 50 g.
Milk (kefir) – 250 ml.
Butter – 50 g.
Sugar – 3 tbsp. spoons;
Dried apricots – 120 g.
Carrots – 1 pc.
Dry yeast – 1 teaspoon;
Chicken egg – 1 pc.
Salt – 1 pinch;

Oatmeal – 2-3 tbsp. spoons;
Sugar (brown) – 2-3 tbsp. spoons;
Egg – 1 pc.

Let's start cooking

Heat the milk slightly, add yeast, a couple of teaspoons of sugar and a pinch of salt. Wait 10-15 minutes until foam appears.
Chop the dried apricots, wash the carrots and grate them on a fine grater. Grind the rolled oats flakes in a coffee grinder (but not to flour).
Beat the egg with melted butter, add sugar
Mix milk with eggs, add dried apricots with carrots, oatmeal - mix well.
Gradually add flour, knead soft dough. It will turn out quite sticky. Leave it to rise for about 60-80 minutes.
Grease a baking sheet or line it with special baking parchment. Pinch off a piece of dough, roll it into a ball and place it on a baking sheet. Do this with the remaining dough.
Turn on the oven to heat up - 200 degrees, while we decorate the buns.
Whisk the egg and brown sugar in a bowl. Brush the buns with a brush and lightly sprinkle oatmeal on top. Just a little bit!
Place in the oven for 20 minutes until golden.

Open yeast-free buns

Beautiful buns with dried apricots, raisins and prunes. The dough is without yeast, which means that cooking will take even less time.

Ingredients:

Milk – 100 ml.
Egg – 1 pc.
Wheat flour – 200 g.
Sunflower oil (unflavored) – 2 tbsp. spoons;
Baking powder – 1 teaspoon;
Sugar – 3-5 tbsp. spoons (plus for sprinkling);
Jam or jam - 2 tbsp. spoons;
Dried apricots – 50 g.
Prunes – 50 g.
Raisins – 50 g.
Cinnamon – 1 pinch;

Preparation

In a deep bowl, mix flour with cinnamon, baking powder and sugar. Add egg white, milk, butter and knead the dough thoroughly.
To make the dough less sticky and at the same time elastic, cover it with film and put it in the refrigerator for 30 minutes.
Rinse prunes and dried apricots with hot water and cut into small pieces. Pour boiling water over the raisins and leave for a couple of minutes.
Take the dough out of the refrigerator and roll it out into a layer.
Lubricate with jam, lay out pieces of dried fruit, you can also sprinkle with additional sugar if you like it sweeter.
Roll it into a roll, cut it slightly diagonally to make beautiful open buns as in the photo.
Place the buns on a greased baking sheet. Brush the buns themselves with beaten egg yolk and sprinkle with sugar.
Heat the oven to 180 degrees, place the baking sheet in it for 20 minutes.

Cooking video

I shared the simplest recipes; at the beginning of the article there are also links to interesting cooking options. I advise you to take a look!

The dough can be kneaded not only with water and milk, but also with any other liquid product: fermented baked milk, whey, kefir, yogurt, liquid sour cream and even fruit juice.
In addition to dried apricots, you can also add nuts to the filling: walnuts, hazelnuts, peanuts - choose what you like best.
The following will help to add new notes to the aroma of baked goods: vanillin (or vanilla sugar), ground cinnamon, cocoa powder, nutmeg.
If the dried fruits are hard, then steam them with hot water first, otherwise they may become even harder during the baking process.

Dried fruits, containing a lot of useful macro- and microelements, are good for blood vessels, the heart, for strengthening the immune system and preventing various diseases. But if you eat them whole, they are a bit heavy on the stomach and not very tasty. It's another matter when they become part of a dessert. Buns with dried apricots are a prime example of such a tasty and healthy delicacy. A selection of five best recipes allows you to make baked goods for every taste.

Curd buns with dried apricots

Compound:

milk – 0.5 l;
cottage cheese – 0.3 kg;
sour cream – 50 g;
chicken egg – 2 pcs.;
granulated sugar – 60 g;
dry yeast – 15 g;
dried apricots – 0.2 kg;
flour – 7 glasses;
vegetable oil – 50 ml.

Preparation:

Heat the milk to a temperature of 35-38 degrees and dissolve the yeast in it.
Soak the dried apricots in water by pouring hot water over them for 20 minutes. Squeeze and cut into pieces (each dried fruit should be cut into 8-12 pieces).
Mix cottage cheese, sour cream, eggs, sugar and dried apricots. Pour in the milk and stir again.
Sift the flour, add to the resulting mass and knead the dough.
Grease a pan with oil and place the dough in it. Cover and leave for an hour and a half.
Separate half the dough and roll it into a rectangular layer. Visually divide the layer into three parts, fold the bottom up, cover with the top, lowering it down.
Roll out again and repeat the whole process again. Roll out the dough a third time and cut it into rectangles. You should get 6-8 pieces.
Roll each rectangle by flipping one end 180 degrees. Transfer the buns to a floured plate, cover with cling film and leave for 20 minutes.
Meanwhile, do the same with the remaining dough.
Place the first batch of buns in the preheated oven. While the second batch of buns is resting, the first batch will do just fine. All that remains is to prepare the second batch of baking.

Do not rush to remove the finished buns from the oven, otherwise the dough may settle. After standing in the oven for about ten minutes, the baked goods will retain their splendor.

"French" buns with dried apricots

Compound:

dried apricots – 0.2 kg;
butter - a pack (180-200 g);
premium wheat flour – 0.2 kg;
cane sugar – 0.2 kg;
cream (preferably full fat) – 50 ml;
chicken egg – 1 pc.;
vanillin – 1 g;
salt – 2 g;
soda – 5 g;
baking powder for dough – 5 g.

Preparation:

Boil the water. Place dried apricots in a bowl, sprinkle with salt, pour boiling water so that the water level is at least a finger higher. Leave for half an hour.
Divide sugar and butter in half. Beat one part with a mixer, add cream to the second. The second part needs to be heated over low heat so that the butter melts and everything turns into a homogeneous mass.
Leave the melted butter to cool. Add the rest of the ingredients to the whipped butter and beat everything together.
Take out the dried apricots, squeeze them out, but do not pour out the liquid in which they were soaked.
Cut the dried apricots into pieces about the size of raisins. Mix with dough.
Pour in the liquid from the dried apricots little by little and stir, bring the dough to the consistency of thick sour cream.
Pour the melted butter into the baking tins, then spoon the batter into them.
Pour some water into a baking sheet, place the molds on it, and place the baking sheet in the oven. Bake the buns for 25-35 minutes. You can tell that they are ready by the pleasant ruddy hue they acquire. All that remains is to remove the baked goods from the molds.

The result is delicious buns, shaped like baba. They are best served with ginger jam.

Appetizing "Roses"

Compound:

flour – 0.3 kg;
granulated sugar – 150 g;
chicken egg – 2 pcs.;
dried apricots – 0.25 kg;
butter - a quarter of a pack;
milk - a quarter glass;
kefir – half a glass;
yeast (dry) – 5 g.

Preparation:

Dissolve the yeast with warm milk and let it sit for a quarter of an hour.
Make a dough from one egg, two tablespoons of sugar, butter and flour, pouring yeast into it and stirring well. Leave for an hour to rise.
Pour hot water over the dried apricots and let them swell. This will take 20-30 minutes.
Squeeze the dried fruits and chop as finely as possible.
Divide the dough into 18 parts, roll each into a ball, flatten it, make 4 cuts along the edges. Place a spoonful of filling in the center. Lift the edges one by one and bend them upward, like petals, so that the center remains open.
Place the buns stuffed with dried apricots on a baking sheet.
Brush the buns with the remaining egg yolk and sprinkle generously with granulated sugar.
Bake in the preheated oven until golden brown.

Despite the fact that the recipe for these buns is simple, they turn out beautiful and appetizing. Goes well with tea, coffee, cocoa, hot chocolate.

Air puffs

Compound:

puff pastry (yeast) – 0.5 kg;
dried apricots – 0.25 kg;
granulated sugar – 30 g;
water – 10 ml;
zest – 20 g.

Preparation:

Pass the dried apricots through a meat grinder. If this is not possible, just chop it finely. Place in a small saucepan.
Pour water over the dried fruit paste, add sugar and lemon zest, stir and heat over low heat. You only need to cook the dried apricots for a couple of minutes.
While the filling is cooling, roll out the dough. The thickness of the layer should be slightly less than half a centimeter.
Cut the dough into squares with an edge length of 7-8 centimeters. Make parallel cuts on both sides of each square, 1.5 cm from the edge. The cuts should only go inside, leaving one and a half to two centimeters to the edges.
Place filling in the center of each square. Lift the right edge of each square and place it over the filling. Overlap the other edge to the opposite side.
Place parchment paper on a baking sheet and place it on it.
Preheat the oven to 230-240 degrees. Place a baking sheet with puff pastries in it. In 15 minutes they will be ready.

This recipe is even simpler than the previous one, since ready-made dough is used to prepare buns. It is not in short supply, so there is no point in wasting time preparing it, unless the housewife does not trust store-bought semi-finished products.

Delicious pies

Compound:

wheat flour – 0.5 kg;
milk – 0.25 l;
dry yeast – 5 g;
butter – 30 g;
vegetable oil – 20 ml;
sugar – 25 g;
salt – 2 g;
chicken egg – 2 pcs.;
dried apricots – 0.35 kg.

Preparation:

Heat the milk to the temperature of fresh milk, add salt and a tablespoon of sugar.
Beat in one egg, mash the butter with a fork and dissolve it in the milk, whisking.
Mix the yeast with a spoonful of flour, add it to the milk and mix thoroughly. Leave for 15 minutes.
Add the sifted flour little by little and stir so that no lumps remain, knead the dough. The finished dough is soft, elastic, but slightly sticks to your palms.
Leave the dough temporarily alone and make the filling. To do this, add dried apricots to water and cook for 10 minutes, let cool, then finely chop and mix with a teaspoon of sugar.
Separating pieces from the dough, roll them into balls, roll each ball into a round layer about 5 mm wide.
Place the filling in the center of each circle, bring the edges up on both sides and pinch.
Grease a baking sheet with vegetable oil and place the pies on it, sealed side down.
Bake the pies at 200 degrees until golden brown. This will take approximately half an hour.

This recipe for pies with dried apricots can be called classic.

Airy buns with dried apricots (video)

Even a novice housewife can bake buns with dried apricots, especially if she chooses the simplest recipe. These pastries go well with any hot non-alcoholic drinks: tea, coffee, cocoa, or just warm milk.