Best 6 Apricot Rugelach Recipes

RASPBERRY AND APRICOT RUGELACH

Steps:

• In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
• With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
• Line 2 large baking sheets with foil and grease foil.
• On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
• Preheat oven to 325 degrees F (165 degrees C).
• In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
• Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

APRICOT RAISIN RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

APRICOT-ALMOND RUGELACH

Steps:

• Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
• Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
• Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
• Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
• Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.

PISTACHIO-APRICOT RUGELACH

Steps:

• Make the dough: Whisk the flour, granulated sugar and salt in a medium bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to medium; beat in the flour mixture until combined, about 1 minute. Turn out onto a sheet of plastic wrap, shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Cut the dough in half. Working with one half at a time, roll out each piece of dough into a 6-by-12-inch rectangle on a lightly floured surface; square off the edges. Refrigerate the dough rectangles until firm, at least 20 minutes.
• Make the filling: Spread 3 tablespoons apricot preserves on each dough rectangle, leaving a 1-inch border on one long side. Toss the pistachios, dried apricots, granulated sugar, cinnamon and salt in a small bowl. Sprinkle over the preserves and press in gently.
• Starting with the jam-covered long side, roll up each dough rectangle into a tight log. Place seam-side down on a baking sheet and refrigerate until firm, about 1 hour.
• Preheat the oven to 325 degrees F. Line a separate baking sheet with parchment paper. Brush the logs with the beaten egg and sprinkle with turbinado sugar. Cut the logs into 1-inch-thick rounds. Arrange seam-side down on the prepared pan, about 1 inch apart.
• Bake the cookies until golden brown, 25 to 35 minutes. Let cool completely on the pan.

RUGELACH WITH APRICOT FILLING

Steps:

• Place flour and salt in the bowl of a food processor and pulse to combine. Add butter, and pulse 10 times. Pulse in cream cheese until the mixture becomes crumbly. Sprinkle in buttermilk and pulse until the mixture comes together when pressed. Transfer the dough to a work surface, and divide into thirds. Wrap each third in plastic, and shape into a disc. Refrigerate discs for at least 3 hours, or overnight.
• Preheat the oven to 375 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. In a small bowl combine apricots, sugar, and nutmeg; set aside.
• On a floured board, roll out one of the discs to 1/8-inch thickness. Using an inverted bowl, cut dough into a 7 1/2-to-8-inch circle. Using a pizza cutter, cut the dough into wedges, dividing it first in half, then into quarters, then into eighths. Brush each section lightly with jam, and sprinkle with about 1/2 teaspoon of apricot mixture, leaving the narrow ends clear. Roll each cookie into a crescent shape, beginning at the wide end, and place on the prepared baking sheet. Brush each cookie with egg white, and sprinkle with almonds and then sanding sugar. Refrigerate until firm, about 15 minutes.
• Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool, and store in an airtight container. Repeat with remaining 2/3 of dough.

APRICOT-PECAN RUGELACH

Steps:

• 1. To make the dough, in a large bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low speed until blended. With the mixer running, add the cream cheese and butter and mix until large clumps of dough form. Add the sour cream and vanilla, and mix until just blended.
• 2. Divide the soft, sticky dough into 4 equal portions. Gather each portion into a ball and flatten into a disk 4 inches in diameter. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 1/2 hours or for up to overnight.
• 3. Position a rack in the middle of the oven, and preheat to 375F. Line 2 baking sheets with parchment paper.
• 4. Remove 1 disk of dough from the refrigerator. Lightly dust a work surface and a rolling pin with flour. Roll out the dough into a 10-inch round. To add the filling, using a narrow offset spatula, spread 2 tablespoons of the preserves evenly over the dough, leaving a 3/4 inch boarder. Sprinkle with 2 tablespoon of the raisins and 1/4 cup of the pecans, and press them gently into the dough.
• 5. Using a large, sharp knife, cut the dough into 12 equal wedges. Starting from the wide end, roll up each wedge tightly to the pointed end. Place point side down and 1 inch apart on a prepared baking sheet. Bend the edges slightly to curve inward, forming a crescent. When all the crescents are formed, brush the top of each with cream. Sprinkle the tops lightly with the cinnamon sugar. Repeat with the 3 remaining dough portions and filling and topping ingredients, filling both baking sheets.
• 6. Bake the cookies, 1 sheet at a time, until the bottoms are light brown and the edges are golden, 22-25 minutes. let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Makes 48 cookies.