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Apricot Almond Rugalach

By: Bonnie Fedunec  
"These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar."

Rating: This weblink has been rated 21 times with an average star rating of 4.7 Read Reviews (20)

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Original Recipe Yield 2 dozen
 

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, chilled
  • 4 ounces cream cheese, cold
  • 3/4 cup apricot jam
  • 1/4 cup white sugar
  • 1/2 cup toasted and chopped almonds
  • 1 teaspoon lemon zest
  • 1 egg
  • 1/3 cup chopped almonds
  • 1/3 cup sifted confectioners' sugar

Directions

  1. To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
  2. To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
  3. To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
  4. Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 136 | Total Fat: 8g | Cholesterol: 24mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2003 by RHYNNIEBELL 
dough is the same ratio as the rugalach II, the filling uses almonds and lemon zest instead. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by CATHY CURRIER 
Great taste, but VERY time-intensive. I used a food processor to cut the butter and cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2005 by Susie Z 
Delicious recipe and not too hard to make even though there are several steps. One thing that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2002 by Lizzi65 
These are a lot of fun to make, and they taste great! My sister and family has been begging me... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2004 by VERONICA7 
These are my secret weapon over the holidays. The dough freezes well, and once you get the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2003 by SELEA 
My daughter recommended this recipe highly. I too, give it a 5* rating. Many other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by LINDA MCLEAN 
These wonderful cookies are the closest thing to my Austrian grandmother's (Oma) recipe. In... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2004 by KEDORI 
perfect cookie for guests. Followed directions exactly (which is something I mistakenly don't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2003 by YOUGOTTAEAT 
A lot of the filling ran out of the cookie when baked. I sprinkled with confectioners sugar to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by REBEKAH39 
I made 2 batches of these about a week and a half ago and froze them. I baked them today and... MORE

 
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