Apricot and Pistachio Rugelach
2
Points®
Total time: 55 min • Prep: 25 min • Cook: 20 min • Serves: 24 • Difficulty: Easy
Refrigerated crescent roll dough makes these cookies a snap to prepare. Pistachios and a bit of demerara sugar add lovely crunch.
Ingredients
Dried apricot halves
½ cup(s)
Lemon zest
1 strip(s)
Brandy
1 tbsp(s)
Reduced fat crescent roll dough
8 oz
Ground cinnamon
½ tsp(s)
Shelled pistachio nuts
¼ cup(s), finely chopped
Egg whites
1 serving(s), large, lightly beaten with a pinch of salt
Unpacked demerara sugar
2 tsp(s)
Instructions
1
Bring a small saucepan of water to a boil. Add apricots and zest; cover and remove from heat. Set aside 15 minutes to soften. Discard zest; drain apricots, reserving a few tsp of water.
2
Add apricots and brandy to a mini chopper or food processor; process until smooth, adding a tsp or two of reserved water, if necessary, to loosen mixture. Set aside to cool completely.
3
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
4
Unroll dough onto a large sheet of waxed paper. Press perforations and seams together. Cover with a second sheet of wax paper. Roll to a roughly 8- X 16-inch rectangle.
5
Spread dough with apricot mixture, sprinkle with cinnamon and top with pistachios. Cut dough in half lengthwise. Cut each half into 12 strips widthwise to make 24 pieces.
6
Roll each piece of dough into a little bundle; arrange on prepared baking sheet. Brush with egg white; sprinkle with sugar. Bake until golden, about 12 minutes.
7
Serving size: 1 cookie
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