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Rugelach II

Rugelach II

Marge

Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
  2. In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
  3. Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.
  4. Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
  5. Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
  6. Bake 12 - 15 minutes.
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Reviews

Cooksalot
9
12/9/2008

Good recipe. I made roulades instead of rolling out the circles and found it much easier. Also, followed my aunts old recipe and rolled the dough between two sheets of plastic wrap (she originally used waxed paper) (this avoids the need to add extra flour and dry out the cookie), then I froze the sheets of dough. Once fillings were ready, I took out one sheet of dough at a time from the freezer, spread on the filling, then used the plastic wrap to help with rolling them up. If dough's a bit too cold yet, just wait a bit. Your hands will aid with softening the dough & making it more pliable. If any cracks develope, use your fingers to press dough back together. After I finished rolling them, I cut 1/4" off ends, then cut each roll into 10 pieces. I believe one of Epicurious' recipes tells you to cut the roulades about 3/4" through, then bake while still together. When you remove them from oven, cool, and cut the rest of the way. That worked for me as well. My family loves rugelach so I'm making 3 batches this time.

Lesia
9
12/15/2006

Following the recipe exactly, I determined that something must be wrong with the quantity of flour required. The dough was more like frosting than cookie dough, very "wet". I rolled it out anyway, thinking that once the dough is inside the fridge it would solidify, but alas not. The dough melted within minutes being taken out of the fridge. I scraped up the dough from the wax paper, and put it into a mixing bowl and added about 1/2 cup more of flour. Not wanting to over dry the dough I worked with it and determined that the recipe could use 3 cups of flour instead of the 2 listed. The cookies turned out OK nevertheless. The filling is a nice combination of tart and sweet. I'll try it again but tweek the flour until the dough consistency is "dryer".

LILLIANBA
3
8/29/2002

I've made these cookies three or four times now and everyone loves them and asks for the recipes. Very addictive. I have to hide them from my fiance or he'll eat a dozen in one sitting. Mmmmmm:)