Apricot Almond Rugalach Recipe - Allrecipes.com
Apricot Almond Rugalach Recipe

Apricot Almond Rugalach

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2003

dough is the same ratio as the rugalach II, the filling uses almonds and lemon zest instead. the baking temp is better here, it will not burn the jam if overfilled. also i roll this in a rectangle rather than a circle, spread the filling then cut the "triangles" using a pastry cutter in a "zig zag" fashion across the short side of the rectangle. also i fine grind my almonds, toast then measure, then mix using an electric blending wand. it makes for a more homogenous filling. finally, bake on parchment paper, nothing sticks to that, and the product bakes to a more uniform color. signed an alumni from culinary institute of america '89

 
Most Helpful Critical Review
Aug 23, 2004

the dough, which i believe is an integral part of a ruggulach recipem was not very good. because it did not call for any sugar or spices, it was somewhat tart and did not have a very good flavour, nor was it melt-in-your-mouth. i suppose the type of apricot jam you use also plays amajor role in the success of this recipe. i used E.D. Smith and was not impressed. also, the length of time to which the dough needed to be refrigerated was not specified. perhaps that also affects the quality of the pastry, but we'll never know.

 
Feb 17, 2005

Delicious recipe and not too hard to make even though there are several steps. One thing that the recipe did not make clear is which nuts to use inside and which to use outside. I used the toasted ones inside since the baking would toast the untoasted ones on the outside. Also, 1/2 cup of jam is plenty for the filling. 20 minutes was the perfect baking time in my oven.

 
Dec 08, 2003

Great taste, but VERY time-intensive. I used a food processor to cut the butter and cream cheese into the flour to speed up the preparation time.

 
Oct 14, 2002

These are a lot of fun to make, and they taste great! My sister and family has been begging me ever since I made them for Christmas to make them again. I make one batch, and it's always gone in three or four hours.

 
Nov 04, 2004

perfect cookie for guests. Followed directions exactly (which is something I mistakenly don't do!!) and was extremely pleased with the result. Makes me want to keep on baking. Success breeds success!

 
Dec 18, 2003

My daughter recommended this recipe highly. I too, give it a 5* rating. Many other traditional Rugalach fillings can be used as well. What a treat!

 
Jul 23, 2003

These wonderful cookies are the closest thing to my Austrian grandmother's (Oma) recipe. In addition to the apricot, she would also use a prune and an all nut filling. I hear Christmas bells when I think of little treats! Thanks Bonnie!

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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