Apricot rugelach filled with walnut, apricot (Jewish recipe going to love)
Apricot Rugelach
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and will be a great treat to celebrate Christmas and the holiday season!
Servings: 40 cookies
Calories: 132kcal
Ingredients
Ingredients for Dough:
- 1 cup unsalted butter softened
- 230g cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
Ingredients for Filling:
- 1 cup apricot jam
- 1 ⅓ cups walnuts finely chopped
Ingredients for topping:
- 1 egg for egg wash
- ¼ cup course sugar
Instructions
- In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream together 1 cup softened butter and 230g softened cream cheese for a few minutes. The mixture should become light and airy.
- Then add ¼ cup granulated sugar and 1 tsp vanilla extract and beat again for a few minutes.
- Add 2 ¼ cups all-purpose flour and ¼ tsp salt and mix again until everything combines. Don’t overmix this step.
- Divide the dough into 4 equal parts, wrap each in plastic wrap, flatten into a dish, and refrigerate for at least 8 hours or overnight.
- When ready to bake, take the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter.
- Preheat the oven to 180°C, line a baking pan with parchment paper and set aside.
- Roll out each piece of dough in a rectangular shape. Add about ¼ cup apricot jam and spread it in a thin layer. Then sprinkle over about ⅓ cup finely chopped walnuts.
- Roll the dough in a log, then cut the log into about 1-1 ½-inch pieces.
- Place the cookies on a baking sheet with parchment paper.
- Brush them over with egg wash and sprinkle some course sugar on top.
- Bake at 180°C for about 20-25 minutes or until golden/brown.
Notes
- When mixing dry ingredients with wet, it’s important not to overmix the dough or it will be tough.
- I found that rolling the dough into a log and slicing it helps the filling stay inside the cookies. While if you make it in crescent roll shapes, more filling will leak while baking.
- It’s also important not to use too much jam in the filling. The layer should be very thin. If you put too much, the jam will simply leak and burn.
- Brushing the cookies with egg wash and sprinkling with course sugar is optional. This step helps to give more color and texture.
How to freeze.There are a few ways you can freeze them:
- Freeze the dough. After you divide the dough and flatten it into disks, you can freeze it for up to 3 months. To thaw, leave it in the refrigerator overnight.
- Freeze unbaked cookies. You can assemble the cookies with the filling and cut them in pieces. Then put them on a baking sheet and put in the freezer for about 2 hours to freeze completely. Then transfer to a zip-lock bag and freeze for up to 3 months. Thaw on a baking sheet with parchment paper at room temperature before baking.
- Freeze baked cookies. After they are cooled off completely, transfer them to an air-tight container or a zip-lock bag and freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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