Raspberry and Apricot Rugelach

Raspberry and Apricot Rugelach

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"A yummy and extra fruity version of this traditional cookie."
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servings 116 cals
Serving size has been adjusted!

Original recipe yields 48 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


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


  1. 51 Ratings

Most helpful positive review

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 foun...

Most helpful critical review

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...

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 foun...

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 (...

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...

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 sim...

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 n...

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....

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!

This is the easiest and the tastiest treat one could make. I am so bad at baking, it's not even funny. But these turned out so good, my husband couldn't believe that he could actually eat and en...

DELICIOUS!! This was my first attempt at making rugelach (I'm not Jewish)--made them for my boyfriend (who is Jewish) and also for my co-workers for Hanukkah. I gave some to my boyfriend to try...

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