Return to Content

Apricot Walnut Crescents

Apricot Walnut Crescents
0 votes, 0.00 avg. rating (0% score)

Yield: 3 dozen

These rich, delicate, apricot-filled cookies are in the tradition of rugelach and other rolled-up pastries.


  • 2 cups all-purpose flour
  • dash of salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) butter
  • 1 cup sour cream
  • 1 egg, lightly beaten
  • 6 tablespoons apricot preserves
  • 6 tablespoons ground walnuts
  • confectioners' sugar


Mix flour, salt, and sugar. With a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and egg. Knead lightly until mixture holds together. Wrap well in plastic wrap and refrigerate for 4 hours or overnight.

Divide dough into thirds. On a lightly floured pastry cloth, roll each third into a circle 11 inches in diameter. Spread each circle evenly with 2 tablespoons apricot preserves and 2 tablespoons ground walnuts. Cut each circle into 12 pie-shaped wedges. Roll up each wedge, starting at the wide end. Place seam side down, about 2 inches apart, onto greased cookie sheets. Bake at 375 degrees F for 20 minutes, or until golden brown. Place onto wire rack to cool. Dust with confectioners' sugar when completely cool.

Updated Monday, March 24th, 2003

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.