745 apricot recipes

Make classic Aplets and Cotlets at home with this easy recipe featuring apple juice, walnuts, and a chewy, fruit candy texture. Perfect for a nostalgic treat! This version originally used gelatine but has been modified to use pectin for a more authentic result.

Cream cheese rugelach filled with raspberry jam, cinnamon brown sugar, cocoa, and hazelnuts. Flaky crescent cookies that freeze beautifully baked or unbaked.

Honey fruit soup thickens fruit juice with tapioca, honey, and your choice of fresh, canned, or dried fruit. Scandinavian-style sweet soup, served hot or chilled with sliced banana.

Overnight muesli with rolled oats soaked in apple juice, vanilla yogurt, and fresh fruit. No cooking required, just mix, refrigerate overnight, and top with toasted nuts.

Buttery shortbread bars topped with pecans, dried cherries, mini chocolate chips, and orange marmalade. A two-step bake that turns simple cookies into festive holiday treats in about an hour.

A nice appetizer, though very caloric. The dipping sauce is great for other things as well.

Cream cheese kolache dough made with butter, flour, egg yolk, and sugar. This no-yeast pastry dough chills overnight and rolls out flaky for filled cookies with prune, poppy seed, or apricot.

A European-style carrot cake with walnuts, whipped egg whites for lightness, and a layered filling of cream cheese, jam, and sweetened whipped cream. Elegant and unforgettable.

Hungarian kiffels: tender butter-yeast cookies rolled around walnut, apricot, or prune filling. Old-world rolled cookies dusted in sugar, holiday tray classic.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Danish pastry envelopes filled with cheese or prune, brushed with egg wash and apricot glaze. A classic European bakery pastry with a flaky, golden crust.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Greek monastery cookies rolled in chopped nuts or sesame seeds, filled with apricot or rose preserves. Buttery thumbprint cookies with a crisp nut coating and jammy center.

Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.