Rugelach III

Rugelach III

18 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    17 m
  • Ready In

    32 m
Heidi Hankin
Recipe by  Heidi Hankin

“A melt in your mouth cookie with an apricot filling that people beg for every year.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 dozen

ADVERTISEMENT

Directions

  1. In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
  2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
  3. Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves 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, two inches apart into a parchment lined or greased baking sheet. 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 cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.

Share It

Reviews (18)

Rate This Recipe
Karen Grant
39

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.

LPEACH1969
30

LPEACH1969

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!

Alicia
23

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)

More Reviews

Similar Recipes

Rugelach
(193)

Rugelach

Linzer Tarts
(96)

Linzer Tarts

Sugar Free Rugelach
(52)

Sugar Free Rugelach

Raspberry and Apricot Rugelach
(38)

Raspberry and Apricot Rugelach

Apricot Almond Rugalach
(21)

Apricot Almond Rugalach

Rugelach with Cream Cheese Filling
(10)

Rugelach with Cream Cheese Filling

Nutrition

Amount Per Serving (48 total)

  • Calories
  • 100 cal
  • 5%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rugelach

>

next recipe:

Walnut Rugelach