RUGELACH WITH APRICOT FILLING
These crescent-shaped cookies are a Jewish holiday tradition. The rich and flaky cream-cheese-based cookie dough can be filled with anything from fruit jams and chopped nuts to dried fruit and cinnamon-sugar. This version features two kinds of apricot filling: apricot jam and sugared dried apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 cookies
Number Of Ingredients 12
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.
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Ian Alonso
[email protected]These rugelach are the perfect holiday cookie! They're festive and delicious.
Abishanth Abi
[email protected]I've never made rugelach before, but these were surprisingly easy to make. I'm definitely going to be making them again.
Thulie Bogopa
[email protected]I made these rugelach for a bake sale and they were a huge hit! Everyone loved them.
Smaragda dimitriadi
[email protected]These rugelach were a bit too sweet for my taste. I think I'll try using less sugar next time.
Dorothy Smikle
[email protected]I'm not a huge fan of apricots, but I thought I'd give these rugelach a try. I'm glad I did! The apricot filling was surprisingly delicious and the cookies were perfect.
Izat Dilkush Wazir
[email protected]These rugelach are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
maria shahriari
[email protected]I had some trouble getting the dough to roll out evenly. I ended up having to chill it for a bit longer before I could work with it.
Gela Tekeba
[email protected]The apricot filling is the perfect balance of sweet and tart. I also love the addition of the walnuts. They add a nice crunch to the cookies.
Zeekay Zain & kamran
[email protected]I've made these rugelach several times now and they're always a crowd-pleaser. They're perfect for breakfast, brunch, or dessert.
Fizzy Fiza
[email protected]These rugelach were a hit at my party! I used a store-bought apricot filling, but I'm sure it would be even better with homemade. The dough was easy to work with and the cookies turned out flaky and delicious.