These traditional sweets add a Middle Eastern touch to a dessert buffet, hors d’oeuvres reception or, as Gil Marks, points out, a Middle Eastern wedding shower. The recipe comes from Mark’s treasure of a cookbook, The World of Jewish Entertaining.
Ingredients for Middle Eastern Apricot Rolls
Makes about 7 dozen rolls
- 1 pound (3¼ cups) dried apricots, washed and drained
- ½ cup sugar, plus extra for sprinkling
- ½ cup coarsely chopped blanched almonds or unsalted pistachios
- In a food processor or grinder, grind or puree the apricots with the ½ cup sugar.
- Sprinkle a large piece of wax paper with additional sugar and spread half of the apricot mixture on top of a ¼-inch-thick rectangle.
- Arrange the nuts along one side of the rectangle, then roll up from the nut side. Repeat with the remaining apricot mixture.
- Let stand, uncovered, at room temperature for 2 days, then cut into slices.
Alternatively, mix the nuts into the apricots, roll into ½-inch balls (about 50 balls), and press an additional piece of nut on top of each ball.