Aprikosen-Marzipan-Shnecken
(Apricot Frangipane Swirls) Recipe

Origin: Germany      Period: Traditional

Ingredients:

For the Pastry:
200g butter, chilled
400g plain flour
150g caster sugar
pinch of salt
1 egg

For the Filling:
150g dried apricots, finely chopped
70ml Amaretto liqueur
180g marzipan (almond paste)
120g icing sugar
150g apricot jam
icing sugar, for dusting

Aprikosen-Marzipan-Shnecken
(Apricot Frangipane Swirls) Preparation:

Method:

Begin with the pastry. Sift the flour and salt into a bowl, dice the butter then add to the flour before rubbing the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs (it's best to do the rubbing with a lifting motion as this keeps the flour aerated). Mix in the sugar then beat the egg before forming a well in the centre of the flour mix and adding the egg to this. Stir the egg into the other ingredients with a palette knife to produce a soft dough.

Turn the dough onto a floured work surface and knead lightly until smooth and elastic. Cover in clingfilm and chill in the refrigerator for 60 minutes.

Meanwhile, prepare the filling. Combine the apricots and Amaretto in a small saucepan. Bring the mix to a boil then simmer for 3 minutes, until the apricots absorb all the liquid and soften. Take off the heat and set aside. Now cut the marzipan into small dice and combine in a bowl with the icing sugar, jam and apricot mix.

Remove the pastry from the refrigerator and divide into three equal pieces. Roll these out on a floured work surface to form rectangles about 15cm wide and 5mm thick. Spread generously with the filling then roll along the long side of each piece to yield a Swiss (jelly) roll shape. Cover each cylinder in clingfilm and freeze for 15 minutes.

With a serrated knife cut each cylinder into slices 1cm thick (dip the knife into warm water between each cut). Arrange on a lightly-greased baking tray then transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until cooked through and golden. Allow to cool completely before storing in an air-tight tin (separate each layer with greaseproof [waxed] paper).

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