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Apricot filling

Time 15 minutes
Yields Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls
Apricot filling
1

Toast 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.

2

Combine the chopped walnuts, the apricots, raisins, orange zest and brown sugar.

From Times Test Kitchen Director Donna Deane.

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