Apricot and Almond Pastries (Rugelach)

    (24)
    50 minutes

    These are dainty and delicious pastries with an apricot-almond filling. They freeze well either baked or unbaked.


    23 people made this

    Ingredients
    Serves: 24 

    • Pastry
    • 125g plain flour
    • 125g unsalted butter, chilled
    • 125g cream cheese, cold
    • Filling
    • 250g apricot jam
    • 4 tablespoons caster sugar
    • 75g toasted and chopped almonds
    • 1 teaspoon lemon zest
    • Garnish
    • 1 egg
    • 5 tablespoons chopped almonds
    • 5 tablespoons sifted icing sugar

    Directions
    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. To make pastry: Place the flour in a bowl. Rub the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in cling film and refrigerate.
    2. To make filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the toasted, chopped almonds and lemon zest.
    3. To assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crispier the biscuits will be. Each circle should be at least 23cm in diameter. Spread each circle with jam and sprinkle with the almond mixture.
    4. Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edge. Turn edges slightly to form a crescent. Place crescents on a baking paper lined baking tray about 2.5cm apart.
    5. Preheat oven to 180 degrees C.
    6. Beat egg and brush biscuits with beaten egg. Sprinkle with chopped almonds. Bake for 20 to 25 minutes or until golden brown. Let biscuits cool on wire racks then dust with sifted icing sugar.
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    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (23)

    by
    44

    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)

    by
    26

    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)

    by
    22

    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)

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