Recipe By :
Serving Size : 16
Preparation Time :
Categories :
Dessert
Amount Measure Ingredient -- Preparation Method
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7 Oz Dried Apricots -- diced
3/4 C White Chocolate Morsels
1/2 C Sweetened Dried Cranberries
3 Tbsp All-Purpose Flour
1/2 Tsp Almond Extract
1 Tbsp Water
22 Oz Refrigerated French Bread Dough
1 Egg White -- lightly beaten
1/3 C Almonds -- sliced
Powdered Sugar -- optional
1. Preheat oven to 375F.
Dice apricots. Place apricots,
chocolate morsels, cranberries, flour and amond extract in bowl; mix well. Add water; mix well.
2. Place bread dough, seam sides up, on smooth side of
cutting board. Using bread knife, slice
each loaf lengthwise, end to end, cutting halfway through to center of loaf;
spread open flat. Lightly sprinkle
additional flour evenly over dough.
Using rolling pin, roll dough crosswise to a 4-inch width, crating a
well down center of each loaf.
3. Spoon half of the apricot mixture down center of each
load. Gather up edges over filling,
pinching firmly to seal. Place loaves,
seam sides down, in an "X" pattern.
Crisscroos ends of dough to form a large figure "8", keeping
ends of dough 1 inch from edge of stone and leaving two 1.5 inch openings in
center of twist.
4. Lightly brush egg white over dough using pastry
brush. Cut a 3-inch slit in each of the
top sections of the twist to reveal filling.
5. Sprinkle almonds evenly over dough, pressing
gently. Bake 30-32 minutes or until deep
golden brown. Remove from oven; cool 10
minutes. Sprinkle with powdered sugar,
if desired. Cut into slices. Serve warm.