Lemon Fruit Swirls

Name: Lemon Fruit Swirls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 65
Cuisine: Global
Ingredients: 1 large egg; 591 milliliters all-purpose flour; 1 teaspoon lemon juice; 118 milliliters each finely chopped dried apricots, candied citron or lemon peel, candied (glacé) cherries, and walnuts; 4 teaspoons grated lemon peel; 0 teaspoons salt; 237 milliliters sugar; 227 grams cup unsalted butter, at room temperature, cut into 1/2-inch slices; 1 teaspoon vanilla

Lemon Fruit Swirls might be just the hor d'oeuvre you are searching for. This recipe serves 65. Watching your figure? This vegetarian recipe has 56 calories, 1g of protein, and 3g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. A mixture of sugar, butter, vanilla, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a food processor or bowl, whirl or stir flour, sugar, and salt to blend.

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All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add butter; whirl or cut in with a pastry blender until mixture resembles coarse meal.

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Butter

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Blender

In a bowl, whisk the egg, vanilla, lemon peel, and lemon juice to blend.

Ingredients you will need

Lemon Juice

Lemon Peel

Vanilla

Egg

Equipment you will use

Whisk

Bowl

Add mixture to food processor or bowl with flour-butter mixture; whirl or stir until the dough forms a ball.

Ingredients you will need

Butter

Dough

All Purpose Flour

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Food Processor

Bowl

Divide dough in half. Stir apricots, citron, cherries, and walnuts into one half.

Ingredients you will need

Apricot

Cherries

Walnuts

Citron

Dough

Roll each half between sheets of cooking parchment into an even 8- by 16-inch rectangle, then stack the rectangles and chill until firm, about 2 hours.

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Roll

Peel off the top sheet of parchment from each dough rectangle.

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Dough

Brush the plain dough very lightly with water. Invert the fruit dough over the plain dough. Lightly press together to seal.

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Dough

Fruit

Water

Remove the top sheet of parchment. Trim the edges even. If necessary, let the dough stand just until pliable. Beginning with a long side, roll into a cylinder, pulling paper from dough as you roll. Discard parchment.

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Dough

Roll

Cut cylinder in half crosswise. Wrap each half in plastic wrap; freeze until firm, about 30 minutes, or up to 2 weeks.

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Wrap

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Plastic Wrap

Unwrap half the dough at a time; with a thin, sharp knife, cut into 1/8-inch-thick rounds.

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Dough

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Knife

Place 1/2 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

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Baking Sheet

Bake cookies in a 350 oven until pale golden, 12 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool completely.

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