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Evelyn's Walnut-Apricot Rugelach Recipe

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This recipe for Evelyn's Walnut-Apricot Rugelach, by , is from Dvorsky Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Evelyn Dvorsky


cup butter, cold and diced
1 - 8 oz pkg cream cheese, cold and diced
2 cups flour
cup apricot preserves, pureed
cup walnuts, finely chopped
⅓ cup white sugar
1 tbsp cinnamon
2 tbsp sparkling sugar

With mixer on low speed beat sugar and cream cheese until just lumpy.

Add flour and continue to mix just until dough forms. Knead dough into ball, then divide into 2 pieces and wrap and chill for at least 1 hour.

Remove from fridge and let stand 15 minutes before rolling. Roll each piece into 13 circle.

Spread pureed preserves over circle, then sprinkle walnuts, sugar and cinnamon over preserves. Next cut each circle into quarters and then each quarter into quarters again. Each circle will give you 16 cookies.

Once sliced, from the wide end roll wedges into crescents. Place crescents on greased cookie sheets and sprinkle with sparkling sugar.

Bake at 350 for 18 minutes or until golden brown.




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