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Apricot Rugelach recipe

Apricot Rugelach recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies
  • Apricot biscuits and cookies

Rugelach are small Jewish cookies. These rugelach are buttery and full of apricot goodness.

27 people made this

IngredientsMakes: 48 rugelach

  • 225g unsalted butter, softened
  • 225g cream cheese, softened
  • 4 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 250g plain flour
  • 1/4 teaspoon salt
  • 160g apricot jam
  • 4 tablespoons light brown soft sugar
  • 1/2 teaspoon ground cinnamon
  • 100g dried apricots, chopped
  • 6 tablespoons caster sugar
  • 4 tablespoons milk
  • 2 tablespoons caster sugar
  • 1 teaspoon ground cinnamon

MethodPrep:15min ›Cook:17min ›Extra time:2hr chilling › Ready in:2hr32min

  1. In a medium bowl, cream together the butter and cream cheese. Beat in 4 tablespoons of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of cling film and press together to form a ball. Divide the ball into 4 portions, wrap each one in cling film and refrigerate for at least 2 hours or overnight.
  2. Preheat the oven to 180 C / Gas 4. In a small bowl, toss together the dark brown soft sugar, 6 tablespoons caster sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
  3. Roll out each portion of dough into a circle about 3mm thick. Spread about 2 tablespoons of the apricot jam over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, 5cm apart into a greased baking tray. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
  4. Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the baking tray halfway through to ensure even baking. Remove from baking tray to cool on wire racks.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (18)

by Karen Grant

This was my first attempt at rugelach too and I found the process time consumming but worth it. The dough was very easy to make. Be sure to use flour when rolling it otherwise it will be sticky. I baked them on parchment paper which worked wonderfully since the filling does come out. They lifted right off. I made some with chocolate (I used a dark chocolate spread but Nutella work well too) with crushed nuts. Be sure to roll out the dough fairly thin. I found that to be key. Once the filling has been spread, I suggest rolling the entire thing and then cutting it using a pizza cutter. They come out log shaped that way but they still look nice and it is less time consumming. Thanks for the great recipe.-21 Apr 2005

by Laura Petrie

This was my first attempt at Rugelach. I can't believe how good it is! I used a different preserve for each ball of dough and they were all excellent! My only advice is to heavily grease your cookie sheets. The non-stick cookie sheets are really not effective. The preserves bubble over and stick to the tray. Other than that, these were easy and tasted fabulous!-31 May 2001

by Alicia

I've made these Rugelach about 3 times already and they are always such a hit, now that Christmas is nearing am going to be making these non stop to give away as gifts. It really is time consuming but if you do have the time you must make them, they are so elegant and delicious theres not a single person that won't enjoy them especially if you make different flavors I usually make apricot, strawberry, rasberry and chocolate (I melt Godiva bittersweet chips in the microwave and just add a splash of heavy cream)-16 Dec 2006

Watch the video: Michael Coles Rugelach (July 2022).


  1. Samumi

    Thanks for your help in this matter, now I will know.

  2. Davidson

    Everything is cool: both the picture and the information

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