icon

Click Here & Download

Our App for Special Offers!

Select for recipes

Reset

By range type:
By meal type:









By Allergen:










Gluten Free Recipes - Bread, Cakes, Cookies, Snacks, Meals & Desserts

Apricot Fruit Pirogue

Ingredients

Dough
¾ cup warm milk (190ml)
3 cups Orgran All Purpose Plain Flour (360g)
1 sachet dry yeast (7g)
1 tsp salt
¼ cup caster sugar
¼ cup melted butter (60g)
1 egg, lightly beaten

Filling
1½ cup diced dried apricot
¾ cup water (190ml)
1 cup brown sugar
1 tsp. cinnamon

Glaze (optional)
2 tbsp. caster sugar
2 tbsp. water

Method

Preheat oven to 180ºC (350ºF).
Grease large bowl.
Grease large baking tray.

  1. Mix dry ingredients including yeast in a large bowl.
  2. Add arm milk, butter and egg into dry ingredients and mix well to form a smooth and elastic dough.
  3. Place the dough in greased bowl, cover with a clean towel and leave in warm place for approximately 40 minutes.
  4. Meanwhile, combine all of the filling ingredients in a saucepan. Simmer until the mixture is thick and apricot is tender. Put aside to cool.
  5. Divide the dough into half. Roll each half into a rectangle  25cm x 20cm (10" x 8") in size.
  6. Place one of the rolled dough diagonally on a large greased baking tray.
  7. Spread cooled filling evenly along the centre, leaving a 3cm (1") border at each end. Then cut approximately 2cm (¾") strip along either side of dough. Fold up each end and brush with glaze.
  8. To make glaze: combine caster sugar and water in a small saucepan. Bring to boil, reduce heat and simmer for 5 minutes.
  9. Bake the pirogue in the prepared oven for 20-25 minutes, then cool on wire rack

 

Comments

Gluten Free Apricot Fruit Pirogue 

Option: to make a more voluminous pirogue use 2 sachets of yeast or 1 sachet of yeast with 2 tsp. gluten free baking powder

Tip: For a softer textured pastry, replace the current glaze with a simple egg white glazing

Apricot Fruit Pirogue
Meal type:
Desserts
Recipe type:
Preparation time:
Varies
Cooking time:
20 - 25 minutes
Servings:
Print Recipe