Categories: Desserts & Sweets

Apricot Logs – a Holiday Favorite!

This recipe first appeared on The Armenian Kitchen website in December, 2015. It’s been one of our favorites ever since. So if you’re looking for an easy sweet to serve this holiday season, look no further! This recipe uses very few ingredients and doesn’t take long to prepare – and – no baking is involved! I can’t take full credit for this recipe as I adapted it from one I found in the ‘Hovnanian School Cookbook’, submitted by Maral Medzadourian. Thanks, Maral!

Here are two more dessert recipes using dried apricots that we continue to enjoy-and hope you will, too – Homemade Apricot Leather, and Grandpa’s Apricot Pie!

Merry Christmas and Happy Holidays, one and all!


Apricot Logs

A sweet-tart treat made from dried apricots. Perfect for holidays and special gatherings.
Course Dessert
Prep Time 30 minutes
Chill 1 hour
Total Time 1 hour 30 minutes


  • 1 lb. dried apricots
  • cup powdered (Confectioner’s) sugar Note: Add up to ½ cup powdered sugar, if you prefer it sweeter.
  • 4 tsp. orange juice, optional

Coating Options:

  • Finely ground pistachio nuts, finely shredded coconut, or powdered sugar


  • Place apricots in a bowl with enough warm water to cover; soak for 10 minutes or until apricots become plump. Drain; pat dry with paper towels.
  • In a food processor fitted with a metal “S” blade, pulse half of the apricots a few times; remove from the processor. add the rest of the apricots and pulse.
  • Place all of the pulsed apricots to the in the processor, along with powdered sugar and orange juice (if using); process until a paste is formed. Make sure all of the sugar is blended in with the apricots.
  • Place the apricot paste in a bowl; refrigerate about 30 minutes. Divide the apricot mixture into fourths. Working with ¼ mixture at a time, place it on a piece on parchment paper on a work surface. Shape and roll it into a rope about ½-inch in diameter. Cut the rope into one inch pieces.
  • Coat each piece in either ground pistachios, shredded coconut, or powdered sugar. Place coated pieces on a parchment-lined plate and refrigerate for about 30 minutes so they can firm-up.
  • Store in a container with a tight-fitting lid. (Note: If you store the candies in layers, place parchment paper or waxed paper in between the layers to prevent the candies from sticking together.)
  • To serve: Place each in a mini paper or foil liner. 

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

3 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

5 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

5 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

7 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

11 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

12 months ago

This website uses cookies. find out more.