Apricot Almond Rugalach Recipe

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Most Helpful Positive Review

Dec 16, 2003

dough is the same ratio as the rugalach II, the filling uses almonds and lemon zest instead. the baking temp is better here, it will not burn the jam if overfilled. also i roll this in a rectangle rather than a circle, spread the filling then cut the "triangles" using a pastry cutter in a "zig zag" fashion across the short side of the rectangle. also i fine grind my almonds, toast then measure, then mix using an electric blending wand. it makes for a more homogenous filling. finally, bake on parchment paper, nothing sticks to that, and the product bakes to a more uniform color. signed an alumni from culinary institute of america '89

—RHYNNIEBELL

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Most Helpful Critical Review

Aug 23, 2004

the dough, which i believe is an integral part of a ruggulach recipem was not very good. because it did not call for any sugar or spices, it was somewhat tart and did not have a very good flavour, nor was it melt-in-your-mouth. i suppose the type of apricot jam you use also plays amajor role in the success of this recipe. i used E.D. Smith and was not impressed. also, the length of time to which the dough needed to be refrigerated was not specified. perhaps that also affects the quality of the pastry, but we'll never know.

—COOKIEBABIE

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22 Ratings

Feb 17, 2005

Delicious recipe and not too hard to make even though there are several steps. One thing that the recipe did not make clear is which nuts to use inside and which to use outside. I used the toasted ones inside since the baking would toast the untoasted ones on the outside. Also, 1/2 cup of jam is plenty for the filling. 20 minutes was the perfect baking time in my oven.

—Susie Z

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Dec 08, 2003

Great taste, but VERY time-intensive. I used a food processor to cut the butter and cream cheese into the flour to speed up the preparation time.

—CATHY CURRIER

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Oct 14, 2002

These are a lot of fun to make, and they taste great! My sister and family has been begging me ever since I made them for Christmas to make them again. I make one batch, and it's always gone in three or four hours.

—Lizzi65

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Nov 04, 2004

perfect cookie for guests. Followed directions exactly (which is something I mistakenly don't do!!) and was extremely pleased with the result. Makes me want to keep on baking. Success breeds success!

—KEDORI

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Dec 18, 2003

My daughter recommended this recipe highly. I too, give it a 5* rating. Many other traditional Rugalach fillings can be used as well. What a treat!

—SELEA

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Jul 23, 2003

These wonderful cookies are the closest thing to my Austrian grandmother's (Oma) recipe. In addition to the apricot, she would also use a prune and an all nut filling. I hear Christmas bells when I think of little treats! Thanks Bonnie!

—LINDA MCLEAN

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Nutrition

Calories
136 kcal
7%

Carbohydrates
15.1 g
5%

Cholesterol
24 mg
8%

Fiber
0.7 g
3%

Protein
2.2 g
4%

Sodium
22 mg
< 1%

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

Nutritional Information

Apricot Almond Rugalach

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 136
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 3.7g 19 %
Cholesterol 24mg 8 %
Sodium 22mg < 1 %
Potassium 54mg 2 %
Total Carbohydrates 15.1g 5 %
Dietary Fiber 0.7g 3 %
Protein 2.2g 4 %
Sugars 8.3g
Vitamin A 4 %
Vitamin C 2 %
Calcium 2 %
Iron 6 %
Thiamin 5 %
Niacin 7 %
Vitamin B6 < 1 %
Magnesium 5 %
Folate 7 %

* 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.