"These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar." — Bonnie Fedunec
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unsalted butter, chilled
cream cheese, cold
toasted and chopped almonds
sifted confectioners' sugar
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
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.
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.
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Almond Rugalach
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 72
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