Rugelach III Recipe -
Rugelach III Recipe
  • READY IN 32 mins

Rugelach III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    17 mins

    32 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2005

This was my first attempt at rugelach too and I found the process time consumming but worth it. The dough was very easy to make. Be sure to use flour when rolling it otherwise it will be sticky. I baked them on parchment paper which worked wonderfully since the filling does come out. They lifted right off. I made some with chocolate (I used a dark chocolate spread but Nutella work well too) with crushed nuts. Be sure to roll out the dough fairly thin. I found that to be key. Once the filling has been spread, I suggest rolling the entire thing and then cutting it using a pizza cutter. They come out log shaped that way but they still look nice and it is less time consumming. Thanks for the great recipe.

Most Helpful Critical Review
Dec 17, 2010

They were too hard and fell apart. Otherwise okay.


25 Ratings

Dec 19, 2003

This was my first attempt at Rugelach. I can't believe how good it is! I used a different preserve for each ball of dough and they were all excellent! My only advice is to heavily grease your cookie sheets. The non-stick cookie sheets are really not effective. The preserves bubble over and stick to the tray. Other than that, these were easy and tasted fabulous!

Jan 03, 2007

I've made these Rugelach about 3 times already and they are always such a hit, now that Christmas is nearing am going to be making these non stop to give away as gifts. It really is time consuming but if you do have the time you must make them, they are so elegant and delicious theres not a single person that won't enjoy them especially if you make different flavors I usually make apricot, strawberry, rasberry and chocolate (I melt Godiva bittersweet chips in the microwave and just add a splash of heavy cream)

Jul 06, 2010

These are great ! I made the chocolate israeli version ,which I happen to enjoy, because they had cinnamon to the cocoa. I used low fat cream cheese to cut down on some of the fat. I finished them off with powdered sugar... YUM

Dec 02, 2006

This is the same recipe that is listed on the Food network by Ina Garten. And it is very good.

Jan 01, 2006

De-lish. I used raspberry jam and chopped pecans for my filling, but the top coating is great!

Nov 29, 2010

wow what a great recipe everyone loved it and so easy to make.. thanks


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 29 mg
  • 1%

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

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