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Apricot Walnut Crescents

Apricot Walnut Crescents

Apricot Walnut Crescents

0 from 0 votes
Apricot Walnut Crescents
3.7 rating based on 12,345 ratings
3.7/5 (4)
Course: Filled CookiesDifficulty: Difficult



Very similar to an apricot rugelach. These are an old recipe that comes from my grandmother Evelyn Garchow (1904-2003). Her original version did not have the egg wash and sprinkling of sugar, but I think it makes them look pretty.


  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 cup butter, cold

  • 1 cup cream cheese, softened

  • 1 large egg

  • 6 tablespoons apricot preserves

  • 6 tablespoons ground nuts

  • Optional garnish
  • 1 large egg, beaten

  • 1/4 cup large-grained sugar such as sanding sugar, demerara, turbinado, Sugar in the Raw, etc. (ordinary granulated sugar is ok too)


  • In a medium bowl, stir in the flour and salt, cut in the butter until the mix is crumbly. Stir in cream cheese and egg. Wrap the dough in plastic wrap and refrigerate 4 hours or until firm.
  • Pre-heat oven to 375 F and grease or line baking sheets with parchment paper.
  • On a floured board, roll 1/3 of the dough into an 11″ circle. Spread with 2 tablespoons preserves and top with 2 tablespoons ground nuts. With a sharp knife or a pizza cutter, cut the dough into 12 pie-shaped wedges.

    To eliminate the apricot jam bleeding from the edges, cut the wedges first, and then add the jam and nuts individually to each wedge, staying about 1/4 inch from the edge of each wedge.
  • Starting at the wide end, roll each wedge up and bend into a crescent shape. Repeat with rest of dough. Place cookies seam side down on prepared baking sheet about 2 inches apart.
  • If desired, brush cookies with the beaten egg and sprinkle with large-grained sugar.
  • Bake 20 minutes. Remove to rack to cool. Store in airtight containers.


Name & Location
(example: Sue in LA)
These were excellent. However if you want to cut the time in half. I bought Pilsbury cresent rolls. They turned out great. I spread the rolls with cream cheese first and put the apricot preserves on top and chopped almonds, as almonds are my favorite nuts. I sprnkled powdered sugar on top for presentation. Just follow the cresent roll baking instructions.
- sally aliano
Tasty cookie with a different look. Make SURE you spread a very thin layer of jam, possibly the cause of "blob" looking cookies. Try it with raspberry jam and ground hazelnuts... a tasty variation.
- Supa-B
don't waste your time. these cookies are not worth the time and energy to make , don't waste good ingredients . When your teenage kids say what are these?"they are like a cookie gone bad "you feel discouraged after spending 2 hours preparing them.
- A Baker
I loved the taste of this recipe...I used a round cookie cutter and and folded over two sides rather than roll cresents. I liked the way that worked.
- April
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