Description
These Apricot Rugelach are golden crescents of buttery dough wrapped around a sweet, tangy apricot and nut filling. Perfect for holidays or teatime, they combine flaky texture with rich flavor for an irresistible treat.
Ingredients
1 cup unsalted butter, cold and cubed
8 oz cream cheese, cold and cubed
2 cups all-purpose flour
1/4 tsp salt
1 tsp vanilla extract (optional)
3/4 cup apricot preserves
1/2 cup finely chopped walnuts or pecans
1/4 cup granulated sugar
1 tsp ground cinnamon
1 egg
1 tbsp water
Powdered sugar for dusting
Instructions
1. Combine butter and cream cheese in a food processor or mixer and blend until just combined.
2. Add flour and salt, and pulse until the dough starts to form.
3. Divide dough into two discs, wrap in plastic, and chill for 2 hours or overnight.
4. Mix sugar and cinnamon in a small bowl. Warm apricot preserves slightly if too thick.
5. Roll one dough disc into a 10-12 inch circle. Spread with apricot preserves, sprinkle with sugar-cinnamon and nuts.
6. Cut into 12 wedges. Roll each from the wide end into a crescent. Place tip-side down on baking sheet.
7. Chill shaped rugelach for 20–30 minutes. Preheat oven to 350°F (175°C).
8. Brush with egg wash (beaten egg + 1 tbsp water). Bake for 20–25 minutes until golden.
9. Cool on rack. Dust with powdered sugar once cooled.
Notes
Dough can be refrigerated up to 3 days or frozen for 1 month.
Try raspberry or fig jam as alternatives.
For nut-free version, omit nuts and use more cinnamon sugar.
Freeze baked or unbaked rugelach and reheat gently to serve.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Jewish-American
Nutrition
- Serving Size: 1 piece
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Apricot rugelach, holiday pastry, cream cheese dough