Rugelach II Recipe
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Rugelach II

By: Marge  
"Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking."

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (4)

Rate/Review | 171 people have saved this

 

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Original Recipe Yield 4 dozen
 

Ingredients

  • 1 cup ground pecans
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 (8 ounce) package cream cheese
  • 2 cups all-purpose flour
  • 1 cup butter
  • 2 tablespoons white sugar
  • 1/4 cup all-purpose flour
  • 1 cup apricot preserves

Directions

  1. To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
  2. In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
  3. Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.
  4. Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
  5. Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
  6. Bake 12 - 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 112 | Total Fat: 6.8g | Cholesterol: 15mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2006 by Lesia 
Following the recipe exactly, I determined that something must be wrong with the quantity of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2008 by Cooksalot 
Good recipe. I made roulades instead of rolling out the circles and found it much easier. ... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2002 by DIBBLETTE 
I followed the directions exactly and left the dough in the refrigerator for about 2 hours.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by LILLIANBA 
I've made these cookies three or four times now and everyone loves them and asks for the... MORE

 
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