adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rugelach III
Rugelach III
0 Likes
Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Irresistible apricot-filled cookies that everyone craves annually.
Ingredients:
  • 1 cup unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 cup apricot preserves
  • 0.25 cup packed light brown sugar
  • 0.5 teaspoon ground cinnamon
  • 0.75 cup chopped dried apricots
  • 6 tablespoons white sugar
  • 0.25 cup milk
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
Instructions:
  • In a medium bowl, mix the butter and cream cheese until creamy. Add 1/4 cup of sugar and vanilla, then stir in the flour and salt until fully combined. Shape the dough into a ball using plastic wrap. Divide the dough into 4 portions, wrap each in plastic, and chill in the fridge for at least 2 hours or overnight.
  • Heat your oven to 350 degrees F (175 degrees C), then combine brown sugar, 6 tablespoons of white sugar, 1/2 teaspoon of cinnamon, and chopped dried apricots in a small bowl. Set aside.
  • Flatten each dough portion into a thin circle. Spread 2 tablespoons of apricot preserves on each circle, then sprinkle each with the dried apricot mixture. Cut each circle into 12 pizza-like wedges, roll up each piece from the wide end to the point, forming crescents. Chill the dough if sticky. Place the rugelach on a baking sheet, point sides down, 2 inches apart. Brush with milk, then sprinkle with a mix of 1 teaspoon cinnamon and 2 tablespoons sugar.
  • Bake in the preheated oven for 16 to 18 minutes until golden. Rotate the sheet halfway through for even baking. Transfer to wire racks to cool.

Similar Recipes