Apricot and Pecan Crescent Cookies

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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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  • Level: Easy
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  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.

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