Ingredients

Instructions

  1. Defrost puff pastry according to package directions. Preheat oven to 400º.
  2. Place apricots in a bowl and pour enough boiling water over to cover. Let sit for 10 minutes; drain well and chop into very small pieces.
  3. In another bowl combine butter, brown sugar and cinnamon.
  4. On lightly floured surface, roll out one sheet of puff pastry to seal creases.
  5. Spread half of the butter mixture over pastry almost to the edges. Sprinkle half of the chopped apricots on top.
  6. From one edge, tightly roll up the pastry into a long log. Seal the edge using a little water.
  7. Slice the log into 8 spirals and place cut side up on foil or parchment-lined baking sheet.
  8. Chill in refrigerator for about 15 minutes to firm up the butter. Repeat with remaining ingredients (except white chocolate and shortening).
  9. Bake at 400º for 15-20 minutes until golden brown.
  10. Place white chocolate chips and shortening in small zip-lock baggie. Microwave on HIGH for 30 seconds. Knead bag to combine.
  11. Cut a small slit in corner of bag and drizzle white chocolate over the swirls.
  12. Sprinkle with toasted almond slices, if desired.