Eggless Apricot Walnut Bites

Apricot Walnut Bites

Though I have been cooking over the last few weeks- friends get together at our place during the long weekend holiday and my brother in law, Amit in town, but took a break from blogging for some time! So here I am what I love, sharing my experiences.  What better to start than something sweet and delicious 🙂

Made these Egg less Apricot Walnut Bites few days back, moist and packed with great flavor. Hubby “D” loved it and Amit called them ” Apricot Burfi” :-). Buttery…fruity….nutty and very satisfying.

Beautiful in color, sweet and citrus in flavor-these are surely addictive. Tender, chewy and crunchy..yummy yummy 🙂

I have used fresh lemon grated rind/zest to achieve the best  flavor, although you can use a teaspoon of lemon extract as well.  Also have made the apricot preserve for the topping using dried apricots, you can also use preserves or jams! For me fresh ingredients are always a better flavor enhancer. These can be stored in airtight containers for several days.

A recipe that’s highly rewarding for the minimal efforts put in. Perfect for sweet dish as it is or can also be enjoyed with a scoop of vanilla ice cream to make a wonderful dessert 🙂

1/3 Cup Light brown sugar
2/3 Cup All purpose flour
6 Tbsp Cold butter, cut in pieces

For Topping
1/2 Cup Ready to eat dried Apricot
1 Cup Water
1 1/2 Tsp Grated rind/ zest of lemon
5 Tbsp Sugar
2 Tsp Cornflour
1/2 Cup Roughly chopped walnuts
Pinch of Cardamom powder

Preheat the oven to 350F.
In a bowl mix the brown sugar and flour. Now using the pastry blender, mix the cold butter pieces to form a coarse breadcrumb like mixture.
Line a 8″x8″ square pan with foil or parchment paper and transfer this mixture, press and level it.
Bake this for 15-18 mins, remove from oven and let it cool.

In the mean time, add the apricots and water in a pan and cook for 10 mins till apricots are tender.
Strain the water and set aside and finely chop the apricots.
Mix the chopped apricots, sugar, lemon rind/zest and 4 tbsp water( liquid strained after cooking the apricots) and cornflour and cook for 1-2 mins. Set aside to cool.
Now spread this mixture evenly onto the base baked earlier, sprinkle the cardamom powder and chopped walnuts.
Put back into the oven and continue baking for 20-25 mins more.
Let it cool completely before cutting into squares/bars as per your liking.


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