Apricot And Walnut Rugelach Recipe

Name: Apricot And Walnut Rugelach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour (about 9.2 ounces); 3/4 teaspoon salt; 1 cup unsalted butter, cut into small cubes; 8 ounces cream cheese, cut into small cubes; 3/4 cup chopped walnuts; 1/2 cup dark brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup apricot preserves; 1 large egg, lightly beaten; Coarse sugar

Servings: persons

2 cups all-purpose flour (about 9.2 ounces)
3/4 teaspoon salt
1 cup unsalted butter, cut into small cubes
8 ounces cream cheese, cut into small cubes
3/4 cup chopped walnuts
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup apricot preserves
1 large egg, lightly beaten
Coarse sugar

1
Place flour and teaspoon salt in the bowl of a food processor; pulse until combined. Add butter to flour mixture and pulse until combined. Add cream cheese; process until one large ball forms.Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
2
Preheat oven to 350u00b0.
3
Stir together walnuts, sugar, cinnamon, nutmeg, and ginger in a medium bowl until combined.
4
Working one disk at a time (keeping the remaining disks in the refrigerator), roll each dough portion into a 9-inch circle on a floured surface. Spread 1/4 cup of apricot preserves evenly over each rugelach dough circle. Distribute walnut mixture evenly over the apricot preserves.
5
Using a pizza cutter, slice the disk into 12 even triangular portions. Gently roll each portion, starting from the widest end, towards the narrow end. Transfer rugelach to parchment paper- or silpat-lined baking sheets. Brush the rugelach with egg; sprinkle evenly with coarse sugar.
6
Bake for 23 to 27 minutes, or until golden brown. Let cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.

1106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour (about 9.2 ounces), 3/4 teaspoon salt, 1 cup unsalted butter, cut into small cubes, 8 ounces cream cheese, cut into small cubes, and more.

Yes, Apricot And Walnut Rugelach falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot And Walnut Rugelach

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