APRICOT ALMOND RUGALACH
These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.
Provided by Bonnie Fedunec
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- To Make Pastry: Place the flour in a bowl. Cut 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 plastic wrap and refrigerate.
- To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
- To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
- Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 15.1 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 21.6 mg, Sugar 8.3 g
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Md Mart
[email protected]Not my favorite rugelach recipe, but it's still worth trying.
Sonu Limbu
[email protected]Apricot Almond Rugelach: 2/5 stars
DH Hamidul
[email protected]Overall, I was disappointed with these rugelach. They didn't live up to my expectations.
Fatema Tunjjohura
[email protected]The filling was a bit too runny for my liking. I think I'll try using less jam next time.
Ein Doneshia
[email protected]I found the dough to be a bit dry. I had to add extra butter to get it to come together.
mkmamun khan
[email protected]These rugelach are a bit too sweet for my taste, but they're still pretty good.
Caven
[email protected]I had some trouble getting the dough to roll out evenly, but the rugelach still turned out great. They're a bit rustic-looking, but they taste amazing.
Javaid Ali
[email protected]These rugelach are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious!
Willie Brown
[email protected]I've tried many rugelach recipes, but this one is by far the best. The dough is so light and fluffy, and the filling is bursting with flavor.
rasha makarem
[email protected]These rugelach are the perfect combination of flaky pastry and gooey filling. I can't get enough of them!
German Limbu
[email protected]I love how easy these rugelach are to make. I can whip up a batch in no time, and they're always a crowd-pleaser.
MKB Malik
[email protected]Apricot Almond Rugelach is my new favorite pastry. It's the perfect balance of sweet and tart, and the almonds add a nice crunchy texture.
Yasir Rajj
[email protected]These rugelach are beautiful and delicious. I made them for a bake sale, and they sold out within minutes!
Andrew Swann
[email protected]I've made these rugelach several times now, and they always turn out perfectly. The dough is so easy to work with, and the filling is always delicious.
Diwakar Baral
[email protected]These rugelach were a hit at my party! Everyone loved the unique flavor combination of apricots and almonds. They're also very easy to make, which is a bonus.
Vini_jr Football
[email protected]Apricot Almond Rugelach is a delightful treat that combines the sweet tang of apricots with the nutty flavor of almonds. The rugelach dough is flaky and buttery, while the filling is soft and gooey. I loved the combination of flavors and textures in