Description
These delightful Apricot Rugelach pastries are perfect for any occasion and come together quickly, making them a family favorite.
Ingredients
Scale
- 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
Instructions
- Cream together the butter and cream cheese in a large bowl until light and airy, about 2-3 minutes.
- Add the granulated sugar and vanilla extract, and mix until well combined.
- Gradually add the flour and salt, mixing until just combined.
- Divide the dough into 4 equal parts, wrap in plastic wrap, and chill in the refrigerator for at least 8 hours.
- Roll out one piece of dough into a rectangle and spread apricot jam over it.
- Sprinkle finely chopped walnuts over the jam.
- Roll the dough into a log and slice into 1 to 1 ½-inch pieces.
- Place slices cut side up on a baking sheet, brush with egg wash, and sprinkle with coarse sugar.
- Bake at 350°F for 20-25 minutes until golden brown.
Notes
Feel free to switch up the fillings with any jam or nuts you prefer.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 pastry
- Calories: 200
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg