Easy Apricot Rugelach Recipe
This recipe for easy apricot rugelach with toasted walnuts is a delicious, easy-to-make treat with a wonderful flaky crunchy outside, and flaky texture, and features a vibrant fruity nutty flavor. If your looking for a classic traditional Jewish treat then this easy apricot rugelach recipe is a must-try.
These homemade apricot rugelach crescent rolls combine three of my favorite things – apricot jam or preserve, walnuts, and rugelach dough. This recipe is the perfect dessert for a spring party or holiday gathering.
I love traditional rugelach cookies, we will be using an apricot jam filling and toasted walnuts to fill these crunchy snacks, but the filling options are endless. You can use nuts or fruit filling such as blueberry, peach strawberry, or raspberry jam to make these little crunchy crescent rolls.
I also make chocolate walnut rugelach chocolate by simply using chopped walnut and Nutella as the filling and rugelach cinnamon swirls by spreading some melted butter and sprinkling it with a cinnamon sugar mixture.
As you can see rugelach cookie options are endless, no matter what filling or twist you give these Polish Jewish delicacies everyone will love them.
Apricot Rugelach
Did you know Apricots are known as the queen of fruits? They’re delicious and healthy and the best part of these little homemade Jewish treats is that they’re made with just a few ingredients that come together very quickly making them the perfect last-minute party or holiday dessert.
Ready to make this easy apricot rugelach? Let’s do it!
Ingredients For Apricot Rugelach
- 3 cups all-purpose flour (360 grams)
- 1/2 teaspoon salt (2.5 grams)
- 2 teaspoons sugar (8 grams)
- 1 3/4 cups unsalted butter (390 grams), cut into cubes
- 8 oz cream cheese (one block or 225 grams), cold
- 1 egg yolk (20 grams)
- 3/4 cup apricot jam or preserve (240 grams)
- 3/4 cup toasted walnuts, chopped (90 grams)
How To Make Apricot Rugelach?
- Combine the flour, sugar, and salt in a large bowl and whisk together.
- Add the cubed butter and cut it into the flour mixture with a fork or pastry cutter until crumbly consistency. You can also use a stand mixer with a paddle attachment and mix for about 2 minutes, or a food processor pulsing a few times.
- Add the egg yolk and the softened cream cheese and work into the mixer, then transfer the dough onto a floured work surface and knead until the dough is smooth.
- Stand Mixer: If you’re using a stand mixer, replace the paddle attachment with the hook and mix on medium speed for five minutes or until just the dough begins to form.
- Food Processor: With a food processor, pulse until the mixture comes together to form a dough, don’t over-mix the dough.
- Dust some flour on the dough and wrap it in plastic. Place into the refrigerator for 60 minutes or overnight.
- Preheat the oven to 360°F (180°C), and line two baking sheets with parchment paper. Set aside.
- Remove the chilled dough, and divide it into 8 equal parts. Round each piece into a ball and slightly flatten it.
- Cover with plastic and let it rest for 15 minutes.
- Using a floured rolling pin, roll out each piece to about 10-12 inches in diameter.
- Spread about two and a half tablespoons on each piece covering the complete surface of the disc, then sprinkle some toasted walnuts over the top.
- Using a pizza cutter or knife, cut the dough into 12 triangular slices, then curl each piece into a crescent roll and place onto a line baking pan separating them apart about 2 inches.
- Repeat until all the pieces are rolled.
- Bake in the preheated oven for 16-18 minutes or until golden brown on the surface.
- Remove from the oven and transfer to the cooling rack.
- Serve with dusted icing sugar.
- Enjoy!
Easy Apricot Rugelach Recipe
Ingredients
- 3 cups all-purpose flour 360 grams
- 1/2 teaspoon salt 2.5 grams
- 2 teaspoons sugar 8 grams
- 1 3/4 cups unsalted butter 390 grams, cut into cubes
- 8 oz cream cheese one block or 225 grams, cold
- 1 egg yolk 20 grams
- 3/4 cup apricot jam or preserve 240 grams
- 3/4 cup toasted walnuts chopped (90 grams)
Instructions
- Combine the flour, sugar, and salt in a large bowl and whisk together.
- Add the cubed butter and cut it into the flour mixture with a fork or pastry cutter until crumbly consistency. You can also use a stand mixer with a paddle attachment and mix for about 2 minutes, or a food processor pulsing a few times.
- Add the egg yolk and the softened cream cheese and work into the mixer, then transfer the dough onto a floured work surface and knead until the dough is smooth.
- Stand Mixer: If you’re using a stand mixer, replace the paddle attachment with the hook and mix on medium speed for five minutes or until just the dough begins to form.
- Food Processor: With a food processor, pulse until the mixture comes together to form a dough, don’t over-mix the dough.
- Dust some flour on the dough and wrap it in plastic. Place into the refrigerator for 60 minutes or overnight.
- Preheat the oven to 360°F (180°C), and line two baking sheets with parchment paper. Set aside.
- Remove the chilled dough, and divide it into 8 equal parts. Round each piece into a ball and slightly flatten it.
- Cover with plastic and let it rest for 15 minutes.
- Using a floured rolling pin, roll out each piece to about 10-12 inches in diameter.
- Spread about two and a half tablespoons on each piece covering the complete surface of the disc, then sprinkle some toasted walnuts over the top.
- Using a pizza cutter or knife, cut the dough into 12 triangular slices, then curl each piece into a crescent roll and place onto a line baking pan separating them apart about 2 inches.
- Repeat until all the pieces are rolled.
- Bake in the preheated oven for 16-18 minutes or until golden brown on the surface.
- Remove from the oven and transfer to the cooling rack.
- Serve with dusted icing sugar.
- Enjoy!
Great recipe! Easy to follow and my rugelach turned out delightful.