Apricot Rugelach : A Delicious Treat That Your Family Will Love

Name: Apricot Rugelach
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Jewish
Ingredients: 1 cup unsalted butter (softened); 8 oz cream cheese (softened); ¼ cup granulated sugar; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; ¼ teaspoon salt; 1 cup apricot jam; 1 ⅓ cups walnuts (finely chopped); 1 egg (for egg wash); ¼ cup coarse sugar

Posted on January 22, 2026

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This delicious Apricot Rugelach comes together in about 30 minutes and is a classic dough-based treat that your family will love! These delightful pastries are perfect for any occasion, whether it’s just a Saturday afternoon treat or part of your holiday celebrations. Switch up the fillings to suit your taste, feel free to use any jam you fancy or nuts you have on hand! It’s like a sweet pastry hug that also helps you clean out your pantry. Let’s dive in!

Ingredient Breakdown for Apricot Rugelach

You’ll need the following simple ingredients to whip up these heavenly little bites:

1 cup unsalted butter (softened): This is the secret behind the rich, flaky texture. Room temperature is key!
8 oz cream cheese (softened): Another layer of creaminess. Trust me; it makes a world of difference.
¼ cup granulated sugar: Just a touch of sweetness that balances everything out.
1 teaspoon vanilla extract: The comforting aroma and flavor, what’s not to love?
2 ¼ cups all-purpose flour: This is the base that holds our rugelach together, just the right amount!
¼ teaspoon salt: A couple pinches always enhance flavor!
1 cup apricot jam: The star filling! Use your favorite jam if you have it around.
1 ⅓ cups walnuts (finely chopped): Adds crunch and texture; you could swap for pecans or almonds as well!
1 egg (for egg wash): This gives our rugelach that golden-brown finish.
¼ cup coarse sugar: To sprinkle on top for a lovely, sugary finish.

Let’s Get Cooking!

Step-by-Step Instructions

Cream Together the Butter and Cream Cheese : In a large bowl, any bowl will do, but I love my trusty stand mixer, cream together 1 cup of softened butter and 8 oz of softened cream cheese. Mix them on medium speed until the mixture is light and airy, about 2-3 minutes. The smell already, wow!
Add Sugar and Vanilla : Now, throw in ¼ cup granulated sugar and 1 teaspoon vanilla extract, and mix again for another 2 minutes until everything is well combined. The aroma will be delightful, can you smell it?
Combine Flour and Salt : Here comes fun part: gently add 2 ¼ cups all-purpose flour and ¼ teaspoon of salt. Mix just until everything combines, making sure not to overmix. A few lumps are okay, this dough is forgiving!
Chill the Dough : Divide the dough into 4 equal parts. Wrap each portion in plastic wrap, flatten it into a disk, and let it chill in the refrigerator for at least 8 hours or, if you’re planning ahead, overnight is even better.
Ready to Roll : When you’re ready to get your bake on, take the dough out of the refrigerator about 20-30 minutes before you plan to roll it. Let it sit on the counter to soften a little, it makes rolling so much easier!
Preheat and Prepare : Preheat your oven to 350°F. Line a baking sheet with parchment paper, this little step pays off when it comes to cleanup.
Roll it Out : Take one piece of dough and roll it out on a lightly floured surface into a rectangle (aim for about 12×9 inches). Spread ¼ cup of apricot jam over the dough in a thin layer, right to the edges.
Add the Nuts : Then sprinkle 1/3 cup of finely chopped walnuts over the jam. Just looking at it signals happiness, right?
Roll it Up : Carefully roll the dough into a log. Doesn’t that sound fancy? Slice the log into 1 to 1 ½-inch pieces. Watch your fingers!
Prepare for Baking : Place the slices cut side up on the prepared baking sheet, and repeat this process with the remaining dough. You should have a nice crowd of rugelach waiting to be baked.
Egg Wash Surprise : Whisk together 1 egg in a small bowl and brush the tops of your rugelach with the egg wash. This is where the magic happens for that golden color! Finally, dust with ¼ cup coarse sugar for some sparkle.
Bake ‘Em Up! : Place your rugelach in the oven and bake at 350°F for about 20-25 minutes or until they’re just starting to turn golden brown. The smell will fill your house, get ready for your family to show up inquisitively!

Why I Love This Recipe

This Apricot Rugelach is totally my go-to recipe when I want to impress friends or family without spending hours in the kitchen. Seriously, I’m a real sucker for pastries. This dish is comfort food like none other, and the best part is that it’s versatile! You can mix and match fillings according to whatever you have on hand. I once made it with leftover cranberry sauce from Thanksgiving, and it was a game changer!

If you loved this Apricot Rugelach, be sure to check out my Kentucky Cream Pull Candy, my Cinnamon Caramels, or my Cherry Pie Bites!

Why This Recipe Works

Comfort Food

Rugelach is the ultimate comfort food, it’s loaded with tons of flavor, buttery goodness, and just the right amount of crunch. This is the treat you want to come home to after a long day.

Quick & Easy

This dessert comes together in under 30 minutes aside from chilling time. Perfect for busy weeknights when you feel like baking something special!

Customizable

What I love most? You can switch up the filling! Have some leftover raspberry jam? Go for it! Pecans instead of walnuts? Absolutely! It’s adaptable to your pantry.

Make-Ahead Friendly

You can make the dough in advance and have it chilling in the fridge for a few days! Pulling it out the day you want to bake? Easy-peasy.

Crowd-Pleaser

Honestly, everyone loves these cheeky little pastries. They’re perfect for gatherings, holiday parties, or simply just as a snack with your afternoon coffee!

Serving and Storage Tips

Serving Suggestions

These Apricot Rugelach can be served warm, at room temperature, or chilled right from the fridge, whichever way you prefer! They’re perfect for an afternoon tea, a late-night snack, or as a delightful treat in a lunchbox!

Storage

Store your rugelach in an airtight container at room temperature for up to 5 days. If they last that long!

Reheating Instructions

To reheat, pop them in a 350°F oven for 5-10 minutes. You want to regain that lovely, flaky texture that we all adore.

Freezing

Yes, they are freezer-friendly! Just make sure to freeze them in an airtight container or freezer bag for up to 3 months. If you’re really on top of your game, you can freeze the raw dough and cut pieces, then bake straight from frozen, just add a few extra minutes to the baking time.

Food is all about bringing people together, and believe me, these delicious Apricot Rugelach will do just that!

Now, go on, gather your ingredients and make some lovely memories in the kitchen. What’s not to love?

And that’s a wrap! Enjoy baking your Apricot Rugelach and filling your home with warmth, flavor, and maybe a few accidental spills, too. Happy cooking! For more Recipes Follow Us in our Pinterest.