RUGELACH III

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Rugelach III image

A melt in your mouth cookie with an apricot filling that people beg for every year.

Provided by Heidi Hankin

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 32m

Yield 48

Number Of Ingredients 14

1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup apricot preserves
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
¾ cup chopped dried apricots
6 tablespoons white sugar
¼ cup milk
2 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
  • Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
  • Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 11.9 g, Cholesterol 15.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 28.9 mg, Sugar 6.9 g

Bettie Sherry
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I'm not a big fan of rugelach, but I tried this recipe and they were actually really good.


Rebecca O
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These rugelach were delicious! I will definitely be making them again.


Terrance Robinson
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These rugelach were a bit too time-consuming to make, but they were worth it.


Faisal Shaikh
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I've tried several rugelach recipes and this one is definitely my favorite. The dough is so flaky and the filling is perfectly balanced.


Miko Eydo
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These rugelach were a bit dry for my taste.


Suborna Sakila
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The recipe was easy to follow and the rugelach turned out great! I used a variety of fillings, including chocolate, raspberry, and apricot.


Alrick Jackson
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These rugelach were amazing! I will definitely be making them again.


Jaffna Home
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I had some trouble getting the dough to roll out thinly, but other than that, these rugelach were easy to make and delicious.


Ndungu Ngaluya
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These rugelach were a bit too sweet for my taste, but they were still very good.


melissa wise
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I've been making rugelach for years, and this recipe is by far the best. The dough is so flaky and the filling is perfectly sweet and tart.


Md liton Hasan
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These rugelach were a hit at my holiday party! They were so easy to make and everyone loved them.