These are dainty and delicious pastries with an apricot-almond filling. They freeze well either baked or unbaked.
dough is the same ratio as the rugalach II, the filling uses almonds and lemon zest instead. the baking temp is better here, it will not burn the jam if overfilled. also i roll this in a rectangle rather than a circle, spread the filling then cut the "triangles" using a pastry cutter in a "zig zag" fashion across the short side of the rectangle. also i fine grind my almonds, toast then measure, then mix using an electric blending wand. it makes for a more homogenous filling. finally, bake on parchment paper, nothing sticks to that, and the product bakes to a more uniform color. signed an alumni from culinary institute of america '89 - 24 Dec 2001 (Review from Allrecipes USA and Canada)
Delicious recipe and not too hard to make even though there are several steps. One thing that the recipe did not make clear is which nuts to use inside and which to use outside. I used the toasted ones inside since the baking would toast the untoasted ones on the outside. Also, 1/2 cup of jam is plenty for the filling. 20 minutes was the perfect baking time in my oven. - 17 Feb 2005 (Review from Allrecipes USA and Canada)
Great taste, but VERY time-intensive. I used a food processor to cut the butter and cream cheese into the flour to speed up the preparation time. - 06 Apr 2001 (Review from Allrecipes USA and Canada)