Total time: 15 minutes | Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls
Note: From Times Test Kitchen Director Donna Deane.
- 1/4 cup walnuts
- 1/2 cup dried apricots, chopped
- 1/2 cup golden raisins, chopped
- 1/2 teaspoon grated orange zest
- 2 tablespoons packed light brown sugar
Step 1Toast the walnuts on a baking sheet in a 350-degree oven 6 to 7 minutes or until lightly browned and fragrant. Let cool, then chop.
Step 2Combine the chopped walnuts, the apricots, raisins, orange zest and brown sugar.
75 calories; 1 gram protein; 10 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 11 mg. cholesterol; 17 mg. sodium.
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