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Apricot Rugelach Recipe

Buttery and flaky cream cheese dough filled with apricot jam.
Course Dessert
Cuisine jewish
Keyword apricot rugelach
Servings 36 Cookies
Author Dikla Levy Frances

Ingredients

For The Dough

  • 2 Cups (240g) Unbleached all-purpose flour
  • 2 Tablespoons (15g) Powdered sugar
  • 1 Cup (225g) Unsalted butter cold, cut into 1/4-inch pieces
  • 1 Cup (225g0 Cream cheese cold cut into 1/4 inch pieces

For The Filling and topping

  • 3/4 Cup Apricot preserves
  • 1 Cup A variety of toppings: chopped walnuts, chopped pistachios. chopped white chocolate
  • 2 Large Egg yolks for egg wash
  • 1/4 Cup Turbinado sugar

Instructions

Make The Dough

  • In a food processor, process the flour, powdered sugar and half of the butter (113g) until the butter is the size of small peas. About 8-10 seconds.
  • Add the rest of the butter and the cream cheese and process until you have a crumbly looking mixture that is easily pressed into a dough. (press a small amount to check if the dough is ready, you should not have any dry flour)
  • Dump the mixture on a clean surface and use your hands to press the mixture into a dough.
  • Divide the dough to three equal parts, shape each to a disk, wrap each with plastic wrap and refrigerate for a minimum of one hour, or up to four days.

Fill and Shape

  • Preheat your oven to 400F (205C) and line two large rimmed baking pans with parchment paper.
  • Remove one part of dough from the refrigerator and roll it over a lightly flour work surface into a 10-inch circle. Trim the edges.
  • Spread 3 tablespoons of apricot preserves over the rolled dough.
  • Use a sharp knife, or a pizza wheel to slice the dough into 12 equal wedges.
  • Sprinkle your choice of toppings, then roll each triangle starting from the wide end towards the pointy end into a crescent.
  • Place the unbaked cookies over the prepared, brush with the egg yolks and sprinkle with the Turbinado sugar. Repeat with the other parts.
  • Bake for 15-17 minutes over the middle oven rack. The cookies are ready when they are puffy and medium-dark golden brown.
  • Remove from the oven and allow to cool before serving.

Notes

  • Most rugelach issues like sticky dough, or dense dough happens from an inaccurate measurements of the ingredients so using a kitchen scale is highly recommended.
  • This recipe makes about 36 Rugelach, depending on size. You can cut this recipe in half for a smaller amount.
  • 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.