Apricot Cinnamon Rugelach

    Apricot Cinnamon Rugelach

    Recipe Picture:Apricot Cinnamon Rugelach
    1

    Apricot Cinnamon Rugelach

    (25)
    2hours32min


    25 people made this

    These are delicious rolled crescent biscuits filled with apricot. They are so good and they melt in your mouth.

    Ingredients
    Serves: 48 

    • 250g unsalted butter, softened
    • 225g cream cheese, softened
    • 1/4 cup (50g) white sugar
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1/4 teaspoon salt
    • 1/2 cup apricot preserves
    • 1/4 cup (60g) packed light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 3/4 cup chopped dried apricots
    • 6 tablespoons white sugar
    • 1/4 cup (65ml) milk
    • 2 tablespoons white sugar
    • 1 teaspoon ground cinnamon

    Directions
    Preparation:15min  ›  Cook:17min  ›  Extra time:2hours chilling  ›  Ready in:2hours32min 

    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 cling wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in cling wrap and refrigerate for at least 2 hours or overnight.
    2. Preheat the oven to 180 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 3mm 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, 5cm apart in 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 and Ratings
    Global Ratings:
    (25)

    Reviews in English (18)

    by
    39

    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  (Review from Allrecipes USA and Canada)

    by
    31

    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  (Review from Allrecipes USA and Canada)

    by
    24

    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  (Review from Allrecipes USA and Canada)

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