Apricot Rugelah Recipe

Name: Apricot Rugelah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese; 1 cup butter, unsalted; 1/2 cup powdered sugar; 1 pinch salt; 1/2 teaspoon lemon juice; 1/2 teaspoon vanilla extract; 2 cups flour, all-purpose; 1 large eggs; 1 cup apricot preserves (jam); 2 tablespoons cake crumbs; 3/4 cup walnuts broken up

Servings: persons

8 ounces cream cheese
1 cup butter, unsalted
1/2 cup powdered sugar
1 pinch salt
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
2 cups flour, all-purpose
1 large eggs
1 cup apricot preserves (jam)
2 tablespoons cake crumbs
3/4 cup walnuts broken up

1
Place the cream cheese, butter, confectioner's sugar, lemon juice and vanilla in a food processor.
2
Add the flour and pulse til a very soft dough is formed.
3
Refrigerate for at least ONE HOUR.
4
Mix the ingredients for the filling of your choice and divide the dough into 4 balls.
5
Roll the balls out into 4 circles, about 18 inch thick and spread with apricot or chocolate filling.
6
Cut into pie- shaped pieces 1-inch wide at the circumference.
7
Roll up from the wide side to the center.
8
Beat the egg and brush the top.
9
Sprinkle with the crystallized (or granulated) sugar and place flat on a greased cookie sheet.
10
Top with apricot or chocolate filling.
11
Roll each rectangle into a jelly roll and cut into 1/2-inch pieces.
12
Lay flat on a greased cookie sheet.
13
Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized (or granulated) sugar.
14
Bake on a greased cookie sheet in a preheated 350F (180C).oven for 25 minutes or until golden brown.

1058

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 11 ingredients. The key ingredients include: 8 ounces cream cheese, 1 cup butter, unsalted, 1/2 cup powdered sugar, 1 pinch salt, and more.

Yes, Apricot Rugelah falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Rugelah

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