Apricot Walnut Rugelach

    Apricot Walnut Rugelach

    (56)
    2saves
    3hours15min


    51 people made this

    Rugelach are fantastic Jewish biscuits made by rolling up a wedge of dough. The filling varies, this is my favourite!

    Ingredients
    Serves: 48 

    • 250g butter, softened
    • 225g cream cheese, softened
    • 1 teaspoon vanilla essence
    • 1/4 teaspoon salt
    • 2 cups (250g) plain flour
    • 3/4 cup (150g) white sugar
    • 1 cup (115g) chopped walnuts
    • 3/4 cup (100g) dried apricots, chopped
    • 1/4 cup (55g) packed brown sugar
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 cup (170g) seedless raspberry jam
    • 1 tablespoon milk

    Directions
    Preparation:45min  ›  Cook:30min  ›  Extra time:2hours chilling  ›  Ready in:3hours15min 

    1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla essence, salt, 1 cup flour and 1/4 cup sugar until blended.
    2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
    3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
    4. Line 2 large baking trays with foil and grease foil.
    5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 25cm round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry jam. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges like a pie. Starting at curved edge, roll up each wedge, Swiss roll fashion. Place biscuits on foil-lined baking tray, point-side down, about 1cm apart. Repeat with remaining dough.
    6. Preheat oven to 170 degrees C.
    7. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
    8. Bake rugelach on 2 oven racks about 30 to 35 minutes until golden, rotating baking trays between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
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    Reviews and Ratings
    Global Ratings:
    (56)

    Reviews in English (53)

    by
    89

    I tried this recipe for the first time for my Aunt and Uncle for Hanukkah. My uncle is Jewish, my Aunt (and family) are not. I bought a Hanukkah card which had a reference to rugelach, so I found out what it was and decided to try it. I find that this recipe calls for speed when handling the dough from frig to oven. Also the amount of raspberry filling had to be cut in half due to the fact that the first batch burnt because of the filling spilling out from the insides while baking. I basically painted the filling on with my pastry brush and that was all I used. I had better luck with the second batch and plan on making it again as with only half the cookies(to give away) there aren't any for me! I did try them and they were delicious!!! ***************************************** Ok, I made these again and thought I'd share a tip concerning handling the dough. When I make these, I now separate the dough into 4 equal pieces. I take each individual piece and put it between two pieces of wax paper (before refrigerating), I then roll out the dough, while it's between the wax paper and refrigerate them with the wax paper intact. After 10 minutes or so, just peel off the top layer of wax paper and continue with the recipe. It makes it sooo much easier. Trust me! Good luck  -  30 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    59

    These turned out FANTASTIC, and were quite addicting. I'm pretty critical about my baking, and these were one of the few things that I was able to call a success--to my roommate's astonishment ("you've never said that before!") Be sure to FOLLOW DEBORAH'S ADVICE (see previous review) about rolling out the dough between 2 sheets of wax paper before refrigerating--makes it so easy. I divided the dough into 4 balls, rolled each out between 2 sheets of wax paper, and refrigerated them for 20 min while i made the filling. Make sure that when you peel off the wax paper it isn't sticking to the dough--if so, put it back for another 10 min. For the filling, I only used 2 T of sugar, and it was just right. I used 1 T of raspberry jam and it didn't ooze everywhere, and I baked them on parchment paper lined baking sheets. I followed another reviewer's advice of placing them, rolled up and ready to go in the oven, into the fridge first for another 20 min before baking--this ensured that they were nice and flaky. Mine only needed 25 min in the oven.  -  25 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    32

    I've used this recipe for years. It is the best tasting cookie. Don't let the dough get warm or it will get sticky. I take 1 ball at a time out of the refrigerator to work with. I also add 3/4 c of chopped golden raisins to the filling.  -  05 Dec 2002  (Review from Allrecipes USA and Canada)

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