• prep: 1 hr
• cook: 0 hr
• total: 1 hr

servings:

Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same!) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).

• 2 sticks unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 2 cups all-purpose flour, plus more for dusting
• 2 cups dried apricots
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• 1 cup shelled pistachios, preferably Sicilian
• 1 large egg, lightly whisked
• Sanding sugar, for sprinkling

Click Here For Step-By-Step Instructions