Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Apricot Rugelach

4

0 min

Apricot Rugelach

Apricot Rugelach Photo 1

Time

0 min

Serving

48 persons

Calories

112

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
Apricot jam or preserves makes a delicious filling with chopped pecans in this rugelach recipe.

Ingredients

  • ground pecans: 1 cup
  • white sugar: 0.5 cup
  • ground cinnamon: 1 Tbsp
  • cream cheese: 1 pack (8 ounce pack)
  • all-purpose flour: 2 cups
  • butter: 1 cup
  • white sugar: 2 Tbsp
  • all-purpose flour: 0.25 cup
  • apricot jam or preserves: 1 cup

Metric Conversion

Stages of cooking

Apricot Rugelach Photo 21
Apricot Rugelach Photo 32
Apricot Rugelach Photo 43
Apricot Rugelach Photo 54
Apricot Rugelach Photo 65
Apricot Rugelach Photo 76
  1. To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.
    Apricot Rugelach Photo 2
  2. Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.
    Apricot Rugelach Photo 3
  3. Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.
    Apricot Rugelach Photo 4
  4. Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
    Apricot Rugelach Photo 5
  5. Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
    Apricot Rugelach Photo 6
  6. Bake in the preheated oven until golden, about 12 to 15 minutes.
    Apricot Rugelach Photo 7

How did you like this article?

You may also like