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Pistachio and Dried-Apricot Rugelach

Recipe photo courtesy of Aaron Dyer

Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same!) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).

Source: Martha Stewart Living, December 2016
Total Time Prep Yield





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How would you rate this recipe?
  • letatyana
    10 SEP, 2018
    I have made these rugelach 2 times and I liked this dough and filling and my family were very glad good recipe thanks

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