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Apricot and Strawberry Rugelach

Julia Child and Lauren Groveman
  • 1440 minutes
  • Serves 30

INGREDIENTS

1

Egg, large

1 cup

Apricot preserves

1 cup

Strawberry preserves

3 cups

All purpose flour, unbleached

1/2 cup

Brown sugar, light

2 1/2 tbsp

Cinnamon

1/2 tsp

Salt

1 1/4 cups

Sugar

2 1/2 cups

Walnuts or pecans, toasted

12 oz

butter

12 oz

Cream cheese

1 tbsp

Milk