Raspberry and Apricot Rugelach Recipe - Allrecipes.com
Raspberry and Apricot Rugelach Recipe

Raspberry and Apricot Rugelach

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

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  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.
Kitchen-Friendly View


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2008

I tried this recipe for the first time for my Aunt and Uncle for Hanukkah. My uncle is Jewish, my Aunt (and family) are not. I bought a Hanukkah card which had a reference to rugelach, so I found out what it was and decided to try it. I find that this recipe calls for speed when handling the dough from frig to oven. Also the amount of raspberry filling had to be cut in half due to the fact that the first batch burnt because of the filling spilling out from the insides while baking. I basically painted the filling on with my pastry brush and that was all I used. I had better luck with the second batch and plan on making it again as with only half the cookies(to give away) there aren't any for me! I did try them and they were delicious!!! ***************************************** Ok, I made these again and thought I'd share a tip concerning handling the dough. When I make these, I now separate the dough into 4 equal pieces. I take each individual piece and put it between two pieces of wax paper (before refrigerating), I then roll out the dough, while it's between the wax paper and refrigerate them with the wax paper intact. After 10 minutes or so, just peel off the top layer of wax paper and continue with the recipe. It makes it sooo much easier. Trust me! Good luck:)

Most Helpful Critical Review
Sep 24, 2013

I made these today and was very disappointed. While the taste was delicious, the dough was extremely difficult to work with, even after being in the fridge before rolling out between two sheets of parchment. It was very soft, so after rolling and spreading with the jam (I used Ikea's blueberry and raspberry jam)and apricot mixture, I put the triangles back in the fridge because the dough was too soft to roll. After an hour I tried to roll them up and first they started to crack and then became unmanageably soft within minutes. I finally had to just make mounds of dough and filling and bake them. I won't make them again with this dough, but I've decided to use pre-made puff pastry sheets. I can get 4 X 4 inch squares here. I will cut each on diagonal and roll them up and bake them. I know they won't be rugelach, but at least they will be easier to do and look presentable when finished.

Aug 25, 2008

These turned out FANTASTIC, and were quite addicting. I'm pretty critical about my baking, and these were one of the few things that I was able to call a success--to my roommate's astonishment ("you've never said that before!") Be sure to FOLLOW DEBORAH'S ADVICE (see previous review) about rolling out the dough between 2 sheets of wax paper before refrigerating--makes it so easy. I divided the dough into 4 balls, rolled each out between 2 sheets of wax paper, and refrigerated them for 20 min while i made the filling. Make sure that when you peel off the wax paper it isn't sticking to the dough--if so, put it back for another 10 min. For the filling, I only used 2 T of sugar, and it was just right. I used 1 T of raspberry jam and it didn't ooze everywhere, and I baked them on parchment paper lined baking sheets. I followed another reviewer's advice of placing them, rolled up and ready to go in the oven, into the fridge first for another 20 min before baking--this ensured that they were nice and flaky. Mine only needed 25 min in the oven.

Nov 03, 2003

I've used this recipe for years. It is the best tasting cookie. Don't let the dough get warm or it will get sticky. I take 1 ball at a time out of the refrigerator to work with. I also add 3/4 c of chopped golden raisins to the filling.

Dec 19, 2008

The taste was spot on for rugelach, flaky dough and a delish filling. I used raspberry preserves with seeds which worked fine. I anticipated problems with the dough but it was actually quite simple to roll out, place the filling on, roll up & cook. The only problem I had was a few of them came undone and the filling spilled out. Those few didn't look good but still tasted great! Next time I will freeze the rolled cookies on cookie sheets for 30 minutes before baking, I had success with this trick in another rugelach recipe I tried (after this one). Also, be sure to use wire racks, not paper towels to cool them, the paper towel stuck to the filling. Will definately make again.

Feb 27, 2009

Superb rugelach. Actually 4-1/2 stars, only because the dough is one of the most difficult I have ever worked with. Two things necessary, however, when working with it - speed and patience. It needs to be chilled thoroughly at all times. As suggested, I rolled it into rounds (used a pot lid to mark the 9" circle on the waxed paper) between two sheets and refrigerated the sheets for over an hour. Once spread with jam and filling, the dough warmed fast and became sticky, so I couldn't roll the crescents at that time. Had to put the filled circles back into the fridge for another 20 minutes, and halfway through shaping each circle, had to re-chill for 5-10 minutes. Just know that these are labor-intensive. But you'll be rewarded with a lovely, tender pastry, better than any rugelach from a bakery. Buying parchment is not necessary. You can easily use foil instead, shine side DOWN. Gently loosen them from the foil as soon as they get out of the oven, as a bit of the jam and/or sugar will melt out. If you have lots of time, you're going to be very happy with the result.

Nov 28, 2009

Fantastic! I altered it a bit to accommodate my guests. I made three different types: raspberry, blackberry, and apricot. I only used preserves in each of them, so no chopped apricots at all. Very easy and very tasty :)

Jan 02, 2007

Easy as pie! and soo good. I added Almond extract to the pastry dough. You would not beleive the aroma that comes out of the oven!


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  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 54 mg
  • 2%

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

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