Apricot Pistachio Rolls

Name: Apricot Pistachio Rolls
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 36
Ingredients: 100 g Butter; 250 g dried apricots; 200 g Almonds; 100 g Pistachio kernels; 7 TABLESPOONS Honey; 7-10 Tbsp Juice of 1 lemon; 1/4 TEASPOON Cardamom powder; 1 TEASPOON Cinnamon; 1 package (300 g) Yufka dough triangles (18 triangles); 100 ml liquid cane sugar; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Mint; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 36

100 g Butter
250 g dried apricots
200 g Almonds
100 g Pistachio kernels
7 TABLESPOONS Honey
7-10 Tbsp Juice of 1 lemon
1/4 TEASPOON Cardamom powder
1 TEASPOON Cinnamon
1 package (300 g) Yufka dough triangles (18 triangles)
100 ml liquid cane sugar
2 TABLESPOONS Icing sugar
7-10 Tbsp Mint
baking paper

Directions

1
Melt the butter. Finely dice the apricots. Finely chop almonds and pistachios. Mix with honey, lemon juice and spices. Cut dough triangles in half lengthwise and brush with melted butter.
2
Place 1 teaspoon of apricot mixture on each broad end of a triangle and roll up towards the top. Brush with butter. Place the rolls on two baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until golden brown.
3
Place the rolls on a cake rack and spread with syrup. Dust with icing sugar and decorate with mint.