Apricot Rugelach: Buttery, Flaky, and Bursting with Flavor

​Since childhood to my adult womanhood I was certain that Sweet Yeasted Almond Rugelach are my favorite Rugelach. Then I started baking these classic, traditional little pastries (or cookies) and I am in a limbo. But instead of stressing I am adding another classic recipe to my Rugelach repertoire, right next to these classic Raspberry Rugelach and these Strawberry Rugelach.

My Take On Apricot Flavor

Apricot Rugelach might be the most iconic flavor of these iconic cookies and yes, it brings a perfect balance of sweetness and tartness,  but if I am honest, it is very mild on flavor. I mean even when I worked a the bakery, we used to use is as a glaze to make the dessert shiny. Now I am a huge fan of tradition, but there is nothing wrong with a tiny twist. Here are some ideas to turn your classic apricot Rugelach to a culinary experience.

1. Mix 1 teaspoon of almond extract to one cup of apricot jam.
2. Soak a few fresh mint leaves in boiling water for one sceond, pat with paper towel, chop and min in the preserve. (Add according to you taste).
3. Sprinkle chopped white chocolate, chopped pistachios, walnuts, or hazelnuts.
4. Sprinkle ground cinnamon. You can even use the filling I used to make my no-leaks cinnamon Rugelach.

Make It

The obvious first step is making the dough, using four simple ingredients and the food processor: 

1.  Cold cream cheese, very cold butter cut into 1/4-inch pieces. The cold temperature is what gives our Rugelach the flaky layers. However, there is another way to make this dough, using a stand mixer, or an electric mixer, for more information, check out my stand mixer Fig Rugelach recipe. Keep in mind that when you do not use the food processor, you might miss out on the layer, but the doug will still turn out buttery and tender.
2. Powdered sugar
3. All-purpose flour. Make sure you use unbleached all-purpose flour for best results.

Make the Dough

1. In a food processor process the flour, baking powder and half of the butter until the butter is the size of small peas.
2. Add the rest of the butter and cream cheese and process until you have a crumbly looking mixture that is easily pressed into a dough.
3. Dump the mixture over a clean work surface and use your hands to press it into a smooth dough.
4. Divide the dough into three equal pieces, wrap each piece with plastic wrap and refrigerate for a minimum of 1 hour, or up to four days.

 Trouble people get: Why is my dough too sticky?

• This can happen if the butter or cream cheese is too soft. Chill the dough longer and lightly flour your surface. Another reason might be an inaccurate measurements of the dry ingredients. I highly reccomend using a kitchen scale, while not enough flour cause the dough to be sticky, too much might cause a dry, dense dough.

Shape and Bake

1. Line two large rimmed baking pans with parchment paper and set aside.
2. Roll out one piece of dough on a lightly floured surface using a floured rolling pin, into a ¼-inch thick circle, about 10-inch circle. Use a sharp knife, or a pizza cutter to trim any uneven outer edge (I used my pan lid to trace the dough into the perfect circle).
3. Spread 3-4 tablespoons of apricot jam, then use a pizza wheel to slice the circle into 12 equal wedges. Just like you would cut pizza.
4. Sprinkle with the toppings.
5. Gently roll each triangle of dough starting from the wide end towards the tip to create little crescents.
6. Place the unbaked cookies over the prepared baking pan.
7. Brushe with the egg yolk, and sprinkle with the Turbinado sugar.
8. Bake until puffy and golden brown.

Common question: How do I stop my filling from leaking out?

• Avoid overfilling by making sure you use a thin layer. I like to let the leaked jam cool and crystalize then enjoy it as a sweet candy treat. But if you are not a fan, you can warm the apricot jam, then mix in one tablespoon mixed with 1 tablespoon of water, then cook until thickness. Allow it to cool and set before using. 

Yields, Store, and Make Ahead

This recipe makes about 36 Rugelach, depending on size.

• Store at Room temperature In an airtight container for up to 3 days.
• Fridge: Up to 1 week in an airtight container , or freeze  before or after baking for up to 3 months. Warm the cookies in a 300F preheat oven until warm for a new fresh texture.
• The dough can be made in advance and kept in the fridge for up to 5 days.
• Freeze unbaked rugelach and bake straight from the freezer – just add a few extra minutes to the baking time.