Recipe: Apricot Rolls for a Middle Eastern Wedding Menu (Vegan, Parve)

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

Instructions

  1. In a food processor or grinder, grind or puree the apricots with the ½ cup sugar.
  2. 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.
  3. Arrange the nuts along one side of the rectangle, then roll up from the nut side. Repeat with the remaining apricot mixture.
  4. 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.

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