APRICOT-ALMOND RUGELACH
A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)
Provided by Jenn Louis
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ali Antor
[email protected]These rugelach were a bit too sweet for my taste, but I still enjoyed them.
Melvin Brantley
[email protected]I've never made rugelach before, but these were so easy to follow. I'm definitely going to make them again.
Abul Hasanat
[email protected]These rugelach are so easy to make, but they look like they took a lot of time and effort. They're perfect for impressing guests.
Manda Thato
[email protected]I made these rugelach for a bake sale and they were a huge hit! Everyone loved them.
Michele Tinker
[email protected]I thought these rugelach were delicious! The dough was flaky and the filling was sweet and tart.
Isratjahan Isratjahan
[email protected]These rugelach were just okay. I found them to be a bit dry.
Mini Chand
[email protected]I'm not a big fan of apricots, but I loved these rugelach! The almond flavor really shines through.
Mis Mokta
[email protected]These rugelach are so beautiful! I can't wait to try them.
bilal shekh
[email protected]I had a hard time finding apricot preserves, so I used peach preserves instead. The rugelach still turned out great!
MOHAMD ALI
[email protected]The apricot almond rugelach were a bit too sweet for my taste, but they were still very good.
Ryan Zman
[email protected]These rugelach are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Alex Wilson
[email protected]I love the combination of apricots and almonds in these rugelach. The dough is also very flaky and delicious.
Saood Arshad
[email protected]These were so good! I made them for my family and they all loved them.
Tonya Martin
[email protected]I've made these rugelach several times now and they always turn out perfect. The dough is so flaky and the filling is delicious.
Emmanuel Christian
[email protected]These apricot almond rugelach were a hit at my last party! They were so easy to make and everyone loved them. I will definitely be making them again soon.