APRICOT-PECAN RUGELACH
Cookies and Tarts, Week 11, April 5th These little swirly cookies are so rich and delicious. You can mix and match whatever filling you want: instead of pecans, you can use slivered almonds, walnuts or, my favorite, hazelnuts. You can use raspberry or strawberry jam instead of apricot, and you can use dried cherries or...
Provided by Jordan Falco
Categories Cookies
Number Of Ingredients 15
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.
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Mirzakaleem Kaleem
[email protected]I highly recommend this recipe to anyone who loves apricots, pecans, or rugelach!
Note Nine
[email protected]This recipe is a keeper! I will definitely be making these rugelach again and again.
Shaanzly Farooq
[email protected]I love the combination of apricots and pecans in this recipe. The rugelach are also very flaky and buttery.
Siam Ahammed
[email protected]These rugelach are a delicious and festive treat that are perfect for any occasion!
Mahmoud Figo
[email protected]I'm so glad I found this recipe! Apricot Pecan Rugelach are now my go-to dessert when I need something quick and easy.
Hairhan Kenjegul
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great recipe to have in your back pocket for potlucks or holiday gatherings.
Kelvin Archer
[email protected]These rugelach are the perfect size for a quick snack or dessert. I also love that they're not too sweet, so I can enjoy them without feeling guilty.
Nu Mahlangu
[email protected]I love that these rugelach can be made ahead of time. I made them the day before my party and they were just as delicious the next day!
Patricia Johnson
[email protected]These rugelach are the perfect combination of sweet and tart. The apricot filling is perfectly balanced by the nutty flavor of the pecans.
Jayleen Marin
[email protected]I added a little bit of cinnamon to the filling and it gave the rugelach an extra special flavor!
Seth Arehart
[email protected]I'm not a big baker, but this recipe was easy enough for me to follow. The rugelach turned out great!
Saad Aman
[email protected]I love that this recipe uses simple ingredients. I always have apricots and pecans on hand, so I can make these rugelach whenever I want!
Andrew Bergeron
[email protected]This recipe brings back childhood memories! My grandma used to make Apricot Pecan Rugelach, and this recipe tastes just like hers!
Jamie Uwejeya
[email protected]I made these rugelach for a bake sale and they were a huge success! Everyone loved them.
Ish Kinyaa
[email protected]The Apricot Pecan Rugelach was a hit at my party! They were gone in minutes!
Asghar Soomro
[email protected]My family loved this recipe for Apricot Pecan Rugelach! The instructions were easy to follow and the results were delicious!
STEFFANIA GACHERI
[email protected]Apricot Pecan Rugelach is a delightful treat that combines the sweetness of apricots with the nutty flavor of pecans in a flaky pastry crust! 5 stars!