Raspberry and Apricot Rugelach
Rugelach is a traditional Jewish pastry that has been enjoyed for centuries. Originating in Eastern Europe, this delightful treat is known for its flaky, buttery pastry and sweet filling. One popular variation of rugelach is the raspberry and apricot flavor, which combines the tartness of raspberry with the sweetness of apricot to create a delectable and balanced flavor profile.
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
3 hrs
Servings:
48
Yield:
48 cookies
Ingredients
Directions
Step 1
Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
Step 2
Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Step 3
Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
Step 4
Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
Step 5
Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
Step 6
Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
Step 7
Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.
Nutrition Facts (per serving)
116
Calories
7g
Fat
12g
Carbs
1g
Protein
Complement
The pastry dough is typically made with cream cheese, butter, and flour, resulting in a rich and tender texture. The filling is made with a combination of raspberry and apricot preserves, along with a sprinkling of chopped nuts and a hint of cinnamon. Once assembled, the rugelach is rolled into a crescent shape and baked until golden brown. The end result is a bite-sized pastry that is bursting with fruity flavor and a satisfying crunch. Whether enjoyed as a snack with a cup of tea or as a dessert at a special occasion, raspberry and apricot rugelach is a beloved treat that continues to be cherished by those who have the pleasure of tasting it.