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Raspberry and Apricot Rugelach
Raspberry and Apricot Rugelach
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
180 minutes
Delicious raspberry rugelach - a fruity twist on a classic cookie.
Ingredients:
  • 1 cup butter, softened
  • 0.25 teaspoon salt
  • 0.75 cup white sugar
  • 1 cup chopped walnuts
  • 0.75 cup dried apricots, chopped
  • 0.25 cup packed brown sugar
  • 1.5 teaspoons ground cinnamon
  • 0.5 cup seedless raspberry preserves
  • 1 tablespoon milk
Instructions:
  • Use an electric mixer on low speed to blend butter and cream cheese in a bowl until smooth. Add vanilla extract, salt, 1 cup flour, and 1/4 cup sugar, and mix until well combined. Gently fold in the rest of the flour by hand using a spoon.
  • Separate dough into 4 equal portions, wrap each with plastic wrap, and chill until firm for a minimum of 2 hours or overnight in the refrigerator.
  • Combine walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl and mix thoroughly. Let the filling sit aside for later use.
  • Preheat your oven to 325 degrees F (165 degrees C) and line 2 large baking sheets with foil, then grease the foil.
  • Roll out a piece of chilled dough on a lightly floured surface into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling and press gently onto the dough. Cut the dough into 12 equal wedges and roll each wedge jelly-roll style. Place cookies on prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
  • Combine the rest of the sugar with cinnamon in a small bowl. Brush rugelach with milk using a pastry brush, then sprinkle with cinnamon sugar.
  • Bake the rugelach in a preheated oven on two racks until golden, for 30 to 35 minutes. Rotate the cookie sheets between the upper and lower racks halfway through baking. Once done, transfer the rugelach to wire racks to cool, then store them in a tightly covered container.

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