Raspberry and Apricot Rugelach Recipe
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Raspberry and Apricot Rugelach

By: MARBALET  
"A yummy and extra fruity version of this traditional cookie."

Rating: This weblink has been rated 32 times with an average star rating of 4.8 Read Reviews (27)

Rate/Review | 1,418 people have saved this

 

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Original Recipe Yield 4 dozen
 

Ingredients

  • 1 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 cup chopped walnuts
  • 3/4 cup dried apricots, chopped
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup seedless raspberry preserves
  • 1 tablespoon milk

Directions

  1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
  2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
  4. Line 2 large baking sheets with foil and grease foil.
  5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
  6. Preheat oven to 325 degrees F (165 degrees C).
  7. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
  8. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 100 | Total Fat: 5.5g | Cholesterol: 16mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by Deborah 
I tried this recipe for the first time for my Aunt and Uncle for Hanukkah. My uncle is Jewish,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2008 by COOKINFORJOY 
These turned out FANTASTIC, and were quite addicting. I'm pretty critical about my baking, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by PJSJMS 
I've used this recipe for years. It is the best tasting cookie. Don't let the dough get warm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2003 by LIZCHAO74 
DELICIOUS!! This was my first attempt at making rugelach (I'm not Jewish)--made them for my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2008 by mbark 
The taste was spot on for rugelach, flaky dough and a delish filling. I used raspberry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by Unspoiled Chef 
Easy as pie! and soo good. I added Almond extract to the pastry dough. You would not beleive... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2006 by Anne C. 
Great recipe, although I've always substituted different items for the raspberry and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2003 by SIBERIA 
This is the easiest and the tastiest treat one could make. I am so bad at baking, it's not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2003 by nhbaker 
Wow,what a great treat. Even family members that weren't apricot fans loved these. A bit of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2003 by SONIASRECIPES 
I love apricots but I think in this recipe, yellow raisins would have been better. The chopped... MORE

 
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