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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Apricot and Pecan Crescent Cookies

  • Level: Easy
Loosely based on rugalach, these cookies feature store-bought pie dough wrapped around apricot jam and chopped pecans for a sweet and nutty treat.
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Directions

  1. Cut store-bought pie dough into 16 wedges (like a pizza). Starting from the tip, spread apricot jam over the top two-thirds of each wedge; sprinkle with chopped pecans. Roll from the fat end in to form a crescent shape. Brush with beaten egg and chill 30 minutes. Bake 30 to 35 minutes at 325 degrees.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

Categories:

Cookie Nut Recipes Apricot Fruit Dessert Recipes for a Crowd

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3 Reviews
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treasure1439

if anyone has rated more than a one then you have never tasted rugalach..the real stuff...this is awefull!!,,

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