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Apricot Fruit Pirogue

Ingredients

Dough
¾ cup warm milk (190ml)
3 cups Orgran gluten free 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 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 border at each end. Then cut approximately 2cm 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 recipe

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