Recipe by Heidi Hankin
"A melt in your mouth cookie with an apricot filling that people beg for every year."
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unsalted butter, softened
1 (8 ounce) package
cream cheese, softened
packed light brown sugar
chopped dried apricots
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.
They were too hard and fell apart. Otherwise okay.
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!
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)
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
This is the same recipe that is listed on the Food network by Ina Garten. And it is very good.
De-lish. I used raspberry jam and chopped pecans for my filling, but the top coating is great!
wow what a great recipe everyone loved it and so easy to make.. thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 50
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