1/24
Total Time
1 hour 15 min
Servings
10 dozen
From the Recipe Creator:
These sweet pastries have Polish and Czech roots and can also be spelled ‘kolaches.’ They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it’s simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
2/24
Total Time
45 min
Servings
8 servings
From the Recipe Creator:
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. —Johnna Johnson, Scottsdale, Arizona
4/24
Total Time
1 hour 25 min
Servings
about 6 dozen
From the Recipe Creator:
Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It’s a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! —Mildred Lorence, Carlisle, Pennsylvania
5/24
Total Time
55 min
Servings
16 servings
From the Recipe Creator:
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen
7/24
Total Time
45 min
Servings
2 dozen
From the Recipe Creator:
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. —Julie Dunsworth, Oviedo, Florida
8/24
Total Time
1 hour 5 min
Servings
12 servings
From the Recipe Creator:
This crumble is tasty hot or cold, plain or topped with ice cream. If you’re not fond of apricots, leave them out for a traditional apple crisp. —Sylvia Rice, Didsbury, Alberta
9/24
Total Time
50 min
Servings
24 servings
From the Recipe Creator:
These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York
11/24
Total Time
50 min
Servings
12 servings
From the Recipe Creator:
If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California
12/24
Total Time
55 min
Servings
about 4 dozen
From the Recipe Creator:
It just wouldn’t be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn’t be more delectable. —Judith McVickers, Pittsburg, Kansas
14/24
Total Time
1 hour 5 min
Servings
9 servings
From the Recipe Creator:
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn’t believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
15/24
Total Time
45 min
Servings
8 servings
From the Recipe Creator:
Years ago, I used to prepare a dessert similar to this in the oven. Oh, it was so good. I converted the recipe to use my pressure cooker and now we can enjoy it quickly. Try it also with white cake mix and blueberry pie filling. Best served warm with ice cream or whipped cream. —Joan Hallford, North Richland Hills, Texas
17/24
Total Time
55 min
Servings
about 2-1/2 dozen
From the Recipe Creator:
These crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona
18/24
Total Time
55 min
Servings
8 dozen
From the Recipe Creator:
I decorate my little spirals with vanilla icing, but they’re yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, Minnesota
19/24
Total Time
2 hours 10 min
Servings
18 servings
From the Recipe Creator:
I use canned goods and my slow cooker to whip up an old-fashioned treat that’s loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. —Mary Ann Jonns, Midlothian, Illinois
20/24
Total Time
40 min
Servings
about 5 dozen
From the Recipe Creator:
When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. —Rebecca Little, Park Ridge, Illinois
22/24
Total Time
10 min
Servings
10 servings
From the Recipe Creator:
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it’s become a must-have at every barbecue I attend. It’s sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania
23/24
Total Time
50 min
Servings
about 4 dozen
From the Recipe Creator:
I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I’ve even had requests to make them for wedding receptions.—Deb Lyon, Bangor, Pennsylvania
24/24
Total Time
2 hours 50 min
Servings
4 dozen pieces
From the Recipe Creator:
Since it’s not sticky, this is a tasty, nutritious snack that’s perfect to take along on whatever trail you travel. In pioneer days, fruit leather was made by thinly rolling fruit and drying it in the sun. —Patsy Faye Steenbock, Riverton, Wyoming
Apricot Desserts FAQ
Can I swap fresh apricots for dried ones in dessert recipes?
You can swap fresh apricots for dried ones in some desserts, like cookies or apricot scones, where a chewy texture and concentrated flavor work well. Soaking dried apricots in warm water, fruit juice or even a bit of liqueur for 15 to 30 minutes until plump will prevent them from becoming hard once baked. In pies and crisps, the dense chewy texture of dried fruit isn’t as appealing, so if you can’t find fresh apricots, mix some chopped dried apricots with fresh peaches or nectarines for a mixed stone fruit dessert.
How do I store apricot desserts to keep them fresh?
To keep apricot desserts fresh, store them based on the type of treat. Cookies, bars and scones should be stored at room temperature in an airtight container for five to seven days. Anything with dairy, like apricot fluff or cakes with whipped topping, should be wrapped well or transferred to food storage containers and refrigerated for four to seven days. Fruit pies, apricot crisp and cobbler can be stored at room temperature for one to two days or in the refrigerator for up to one week.
What can I pair with apricots in desserts?
You can pair apricots with a variety of ingredients that enhance their sweet-tart flavor, including spices, citrus, nuts and dairy. Cinnamon, ginger and cardamom bring warmth, while lemon or orange zest adds brightness. Almonds, pistachios and spiced pecans offer crunch against the soft fruit and whipped cream or ice cream give the light fruit a rich edge. For something unexpected, try pairing apricots with fresh herbs like thyme or rosemary in cookies, tartlets and rustic galettes.
Dining and Cooking