Rugelach III Recipe
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Rugelach III

By: Heidi Hankin  
"A melt in your mouth cookie with an apricot filling that people beg for every year."

Rating: This weblink has been rated 10 times with an average star rating of 4.7 Read Reviews (9)

Rate/Review | 554 people have saved this

Prep Time:
15 Min
Cook Time:
17 Min
Ready In:
32 Min

Servings  (Help)

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Original Recipe Yield 4 dozen
 

Ingredients

  • 1 cup unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  •  
  • 1/2 cup apricot preserves
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped dried apricots
  • 6 tablespoons white sugar
  •  
  • 1/4 cup milk
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Directions

  1. In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
  2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
  3. Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
  4. Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 100 | Total Fat: 5.6g | Cholesterol: 15mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2005 by Karen Grant 
This was my first attempt at rugelach too and I found the process time consumming but worth... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2003 by LPEACH1969 
This was my first attempt at Rugelach. I can't believe how good it is! I used a different... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2007 by Alicia 
I've made these Rugelach about 3 times already and they are always such a hit, now that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2006 by NMBAKER1 
This is the same recipe that is listed on the Food network by Ina Garten. And it is very good. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2006 by KINXTRIX 
De-lish. I used raspberry jam and chopped pecans for my filling, but the top coating is great! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2006 by Keilypie 
Yummy! I love rugelach and anything with apricots. So, these are the best rugelach ever! The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by Mincooks 
Made this for a brunch and everyone loved them! I didn't brush the milk on and they still... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2007 by Jessabelle 
They tasted great, but the jam melted out and got EVERYWHERE! Very messy to make, but very... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2009 by Kaile 
These were tasty, but incredibly messy. It took me almost as much time to get the baked jam... MORE

 
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