Photo of Apricot and Pistachio Rugelach by WW

Apricot and Pistachio Rugelach

Points® value
Total Time
55 min
25 min
20 min
Refrigerated crescent roll dough makes these cookies a snap to prepare. Pistachios and a bit of demerara sugar add lovely crunch.


Dried apricot halves

½ cup(s)

Lemon zest

1 strip(s)


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)


  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


The rugelach can also be shaped into crescents: After topping the dough, cut it into 24 triangles, roll, arrange on baking sheet, and curve the ends.