A delicious and especially fruity variation of this traditional cookie is this raspberry rugelach.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 cup chopped walnuts
- ¾ cup dried apricots, chopped
- ¼ cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ cup seedless raspberry preserves
- 1 tablespoon milk
Instructions
- 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.
- Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- 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.
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
- 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.
- 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.
- 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
| Calories | 116 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 54 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted almonds for walnuts. I left the dough in the refrigerator overnight. It was rough to work with. It kept falling apart. I had to play with the dough a little before I could roll it out. Followed the instructions regarding greased foul on cookie sheet and oven at 325 degrees. Within 15 minutes, the sugar was coming out of the cookies and it was burning. Pulled them all out of the oven. The bottoms were burned on one tray. The rest were fine. They were delicious.
delicious!!
I added more flour. Thought the dough as a little too soft. My wife and are enjoyed them . I’d definitely make them again.
Great recipe! I substituted the apricots with craisins for a tart and chewy texture. I also rolled into a log instead and baked it for an additional 15 minutes. Delicious!
I combined 2 great recipes and made this one even better. added raisins and egg wash on the top. Love this treat for breakfast or dessert!!
Chopping walnuts and apricots to the right size is a trick. They should be small but not so small they disappear.
great cooies I gave some to friends and they all asked for the recipe
great cooies I gave some to friends and they all asked for the recipe
they are wonderful, very very addictive. The only reason I gave 4 stars instead of 5 is the difficulty in working with the dough and in forming the crescents and also the fact thet the jam goes running all over the place. But a fair amount stays inside (I used blackberry jam in the end, not so runny, luckily!). So, my result was not so pretty, it’s time consuming, but it’s a recipe to keep absolutely.
I made the dough and left it in the fridge overnight and I put the rolling pin in the freezer overnight as well. Prior to rolling out any of it I chilled the granite countertop with a frozen bag of peasl…I had no problem with it being sticky when I rolled it out…Instead of dried apricots, i used apricot preserves and pecans instead of walnuts. I had dough left over, so I sprinkled it with some of the cinnamon/sugar mixture and rolled them. an excellent recipe that can be modified to anybody’s taste!
I rolled mine out on a ceramic cutting board and when the dough became a bit sticky I just slid it into the freezer for a few minutes while I did something else. Next year I’m going to follow the reviews and cut the raspberry jelly in half. It melted, ran out and was a bit messy. Also, I may just use a smattering of chopped apricots. I’m going to tell people that I make these every year, but actually this is the first year. Who will know?
We made these for Christmas and they are delicious! I gave some away with my Christmas cookie trays and the rest were gone the same day.
First time I made Rugelach. I made it for an event at our synagogue and I received what I consider to be the ultimate compliment, one lady came up to me and said it tasted just like what her Bubbe used to make. I had no problem with the dough. I refrigerated it overnight. Have all your ingredients for the filling ready to go. I cooked on parchment paper on cookie sheet instead of foil. As soon as it comes out of the oven, let cool about one minute, then remove with a spatula to wire racks otherwise they will stick.
These are wonderful things, whatever type of preserves you use. And a mix of regular and golden raisins are as good as the apricots. The wax paper roll-out-and-chill in another review is excellent. I do roll rectangles instead of circles, spread the filling & roll into a log 1 to 1-1/2 inches in diameter, dust with the cinnamon topping, then cut into short lengths and bake. Still has the spiral effect, but less filling oozes out.
Want something easier, faster and fewer calories & cookies? Buy a tube of Crescent “Rounds” Original. (These are strips not triangles of dough.) Downsize the filling recipe (I kept it pretty close to what it called for and really packed each cookie with filling). Separate and spread the dough pieces out on greased parchment paper laying on a cookie sheet. Follow the recipe, loading the strips up with preserves, followed by the nut, apricot, sugar mixture. Roll them up and lay flat on the parchment paper. If the filling falls out just put it on top, brush with milk and sprinkle with brown/white sugar. Bake at 325 degrees for approx. 20 minutes. Yummy !
I made these today and was very disappointed. While the taste was delicious, the dough was extremely difficult to work with, even after being in the fridge before rolling out between two sheets of parchment. It was very soft, so after rolling and spreading with the jam (I used Ikea’s blueberry and raspberry jam)and apricot mixture, I put the triangles back in the fridge because the dough was too soft to roll. After an hour I tried to roll them up and first they started to crack and then became unmanageably soft within minutes. I finally had to just make mounds of dough and filling and bake them. I won’t make them again with this dough, but I’ve decided to use pre-made puff pastry sheets. I can get 4 X 4 inch squares here. I will cut each on diagonal and roll them up and bake them. I know they won’t be rugelach, but at least they will be easier to do and look presentable when finished.
I have made this recipe numerous times, but I now cheat. I just use a pre-made pie crust for the dough. It much easier and less time consuming. All other ingredients I have kept the same. A great recipe!
WOW. These did not disappoint AT ALL. The recipe made a large enough batch that I was able to share with my office and friends, and everyone wanted the recipe! RAVE REVIEWS all-around! —————— I also took Deborah’s advice and rolled out the dough between wax paper BEFORE refrigerating (I have a feeling things would’ve been a total mess had I avoided that advice). That made preparation a cinch. I also used whole wheat flour, and everyone loved it. I can’t wait to try these with some new variations on filling!
This is the best rugelach recipe I have ever made! This recipe will be part of my Christmas cookie tradition for years to come. Thank you for sharing!
Made these for today’s office holiday cookie exchange (had to represent the Tribe!). Total winner. I modified and simply filled with chopped chocolate chips and walnuts. Oh, and I only baked for 15 minutes.
Wow!! I love apricot and raspb, I was excited to give these a try!!! We all loved the flavor A keeper recipe for sure