Apricot & Walnut Rolls

Indulge in the sweet embrace of tradition and taste with our "Rollitos de Chabacano y Nuez," (Apricot & Walnut Rolls) a delightful confection that weaves the warmth of Mexican hospitality into every spiraled treat. These apricot and walnut rolls are a celebration of heritage, where the tender tang of chabacano preserves meets the earthy crunch of walnuts in a dance of flavors as timeless as the Mexican countryside itself.

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Each roll is a testament to the art of simplicity in Mexican baking—golden, flaky pastry encases the rich, nutty filling, creating a melody of textures that sing with every bite. The succulence of apricots, treasured by generations for their sun-drenched sweetness, pairs exquisitely with the robust, comforting taste of walnuts. These ingredients, beloved staples of our pantry, come together to honor the agricultural abundance of our land and the communal spirit of our people.

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The creation of "Rollitos de Chabacano y Nuez" is an act of love, a ritual that brings families together in the kitchen and friends around the table. Perfect for a festive gathering, a special treat alongside café de olla, or as a heartwarming gift, these rolls are more than just a dessert. They are a piece of our shared story, a simple yet profound pleasure to be savored slowly, with gratitude for the hands that prepared them and the company that enjoys them.

Ingredients:

- 300 gr Walnut
- 2 Egg Whites
- 350 gr Sugar
- 1 Lemon Zest
- 1 kg Puff Pastry
- 1 Beaten Egg
- 250 gr Dehydrated Apricot
- 1/2 cup Apricot Jam Blended with 2 tbsp of Water

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Ingredients for the Glaze:

- 1 Egg White
- Set of ½ Lemon
- 1 ¼ cups of Powdered Sugar

Procedure:

1. Preheat the oven to 200°C.

2. In a food processor, grind the walnuts with the egg whites, sugar and lemon zest to a paste.
3. Form 10cm long rolls and set aside.
4. Roll out the puff pastry in the shape of a rectangle and cut squares of about 8 cm (4 inches).
5. Place the walnut rolls diagonally in each square of dough and close with the corners, sticking the ends with beaten egg.
6. Varnish the pieces with the remaining beaten egg.
7. Arrange all the rolls on a greased baking sheet and bake until golden brown, at least 20 minutes.
8. Let them cool and glaze with the apricot jam and put a strip of dried apricot in each corner.
9. For the glaze: mix egg white, lemon juice and powdered sugar.
10. Decorate all the rolls with the glaze.