Apricot sweets

Apricot sweets

By
From
Saraban
Makes
24
Photographer
Mark Roper

There are various kinds of apricot sweets in the Middle East, some stuffed with thick clotted cream, others with chopped nuts, but they all rely on using good-quality dried apricots. These are incredibly simple to make – just a whiz in the food processor and a bit of gentle rolling by hand. Don’t soak the apricots first, and make sure they are completely dry before blitzing. As a variation, try mixing the paste with coarsely chopped pistachios, or use desiccated coconut instead of caster sugar when rolling the mixture into balls.

Ingredients

Quantity Ingredient
500g dried apricots
lemon juice, squeezed, (optional)
icing sugar

Method

  1. Put the dried apricots into a food processor and whiz to a smooth paste. If the mixture seems very dry, add a squeeze of lemon juice to help it bind.
  2. Scrape the paste out onto a work surface and with wet or lightly oiled hands, roll into balls the size of a large marble. Roll in icing sugar and serve straight away with tea or coffee. Alternatively, store in an airtight container and roll in icing sugar just before serving.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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