Apricot Rugelah
Submitted by bmcwish4
Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
2 hrsRugelach are the pastries that belong in every holiday cookie tin.
Cream cheese and butter create an impossibly tender dough that chills into submission before you roll it out and spread it with sticky apricot preserves, cake crumbs, and chopped walnuts. Cut each round into pie-shaped wedges and roll them from the wide end to form crescents, then brush with beaten egg and shower with sugar before baking.
The edges crisp up golden while the centers stay soft, with jammy fruit and crunchy nuts in every spiral.
Pro Tips
- Chill dough for at least 1 hour so it rolls without sticking or tearing
- Spread filling evenly to the edges for consistent flavor in every bite
- Roll crescents tightly from wide end to center to create distinct spiral layers
- Cool completely on the baking sheet before transferring to prevent breakage
Ingredients
Directions
Place the cream cheese, butter, confectioner’s sugar, lemon juice and vanilla in a food processor.
Add the flour and pulse til a very soft dough is formed.
Refrigerate for at least ONE HOUR.
Mix the ingredients for the filling of your choice and divide the dough into 4 balls.
Roll the balls out into 4 circles, about ⅛ inch thick and spread with apricot or chocolate filling.
Cut into pie- shaped pieces 1-inch wide at the circumference.
Roll up from the wide side to the center.
Beat the egg and brush the top.
Sprinkle with the crystallized (or granulated) sugar and place flat on a greased cookie sheet.
Top with apricot or chocolate filling.
Roll each rectangle into a jelly roll and cut into ½-inch pieces.
Lay flat on a greased cookie sheet.
Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or granulated) sugar.
Bake on a greased cookie sheet in a preheated 350℉ (180℃).oven for 25 minutes or until golden brown.
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