Apricot Roll (Waterbul)

• 0.5 (1 1/4 lb) package frozen puff pastry, thawed
• 3/4 cup apricot jam
• 1 1/2 cups ground almonds
• 1 egg yolk, beaten
• Glaze
• 1 tablespoon cornstarch
• 1 cup granulated sugar
• 1 cup orange juice
• 1 orange, zest of, 1-inch x2-inch strip
• 1 tablespoon butter
• 6 tablespoons sherry wine

1. To make pastry and filling: Preheat oven to 475u0b0F. On a lightly floured board, roll out pastry to a 14x11-inch rectangle.
2. In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk.
3. Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals.
4. Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown.
5. To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.

pastry, apricot jam, ground almonds, egg yolk, cornstarch, sugar, orange juice, orange, butter, sherry wine

Taken from www.food.com/recipe/apricot-roll-waterbul-173187 (may not work)