Apricot Rugelach Recipe

Apricot Rugelach Recipe is a delightful treat that merges flaky pastry with sweet apricot filling. I must say, this recipe has become a staple in my kitchen. The beauty of rugelach lies not only in its heavenly taste but also in its cherished tradition. Whether you are preparing for a special occasion or just want a lovely snack, this recipe fits perfectly.

What is Rugelach?

Rugelach is a pastry that originated in Eastern European Jewish cuisine. It is made with a rich, buttery dough that is rolled out, filled with sweet ingredients, and then rolled into a crescent shape. I find the combination of flavors in rugelach simply irresistible. The dough is tender, crumbly, and melts in your mouth.

Why Choose Apricot Rugelach Recipe?

Apricot rugelach has a unique, sweet-tart flavor that makes it stand out. The apricot filling adds a chewy texture to the pastry, balancing the richness of the dough. If you’re a fan of apricots, this recipe is for you. Plus, making this dessert fills the kitchen with an inviting aroma that will make mouths water.

Ingredients for Apricot Rugelach Recipe

Dough Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Filling Ingredients

  • 1 cup dried apricots, finely chopped
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup walnuts or pecans, chopped (optional)

Topping Ingredients

  • 1 egg, beaten
  • Granulated sugar for sprinkling

How to Make Apricot Rugelach Recipe

Combine Flour and Salt

Start by mixing the flour and salt in a large bowl. This step helps to evenly distribute the salt throughout the flour, ensuring every bite is flavorful.

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Cream Butter and Cream Cheese

In another bowl, cream the softened butter and cream cheese together. I love using a hand mixer for this, as it makes the process quicker. You want a smooth and creamy mixture before adding the sugar and vanilla.

Mix in Sugar and Vanilla

Add the granulated sugar and vanilla extract to the butter mixture. Beat until well combined. This combination adds not only sweetness but also a lovely aroma to the dough.

Combine Wet and Dry Ingredients

Gradually stir the flour mixture into the creamy mixture. I usually do this with a wooden spoon until it forms a soft dough. Once combined, divide the dough into four equal parts. Wrap each piece in plastic wrap and chill in the refrigerator for at least one hour.

Preparing the Filling

While the dough chills, prepare the apricot filling.

Chop Your Apricots

Start by finely chopping the dried apricots. I find that a sharp knife works best for this. The smaller the pieces, the better they will spread on the dough.

Mix in Sugar and Cinnamon

In a bowl, combine the chopped apricots with the granulated sugar and ground cinnamon. If you are using nuts, add them to the mixture. This mixture can be prepared ahead of time and kept in the fridge until you are ready to use it.

Rolling Out the Dough

After chilling, it is time to roll out the dough.

Prepare Your Surface

Lightly flour a clean surface. Unwrap one piece of dough and roll it into a circle about 1/8 inch thick. I like to keep the dough cold, so I often return it to the refrigerator while working with the others.

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Spread the Filling

Spread a thin layer of the apricot mixture over the dough. Be careful not to overfill, as it can be tricky to roll up otherwise.

Cut into Wedges

Using a sharp knife or pizza cutter, cut the circle into wedges. You should aim for about 8-12 pieces, depending on how large you want your rugelach to be.

Rolling Up the Rugelach

Start from the Wide End

Take one wedge and start rolling it up from the wide end to the pointed end. Keep the roll tight but not too tight. A snug roll ensures that the filling stays inside.

Place on Baking Sheet

Place each rolled rugelach on a lined baking sheet. I suggest leaving some space between them, as they will expand slightly while baking.

Baking the Rugelach

Preheat your Oven

Preheat your oven to 350°F (175°C). This temperature helps achieve that beautiful golden-brown color.

Brush with Egg Wash

Once your tray is full, brush the tops of each rugelach with a beaten egg for a nice glaze. You can sprinkle a little granulated sugar on top if you want extra sweetness.

Bake until Golden

Bake for 20-25 minutes or until lightly golden brown. You will know they are ready when your kitchen starts to smell amazing. Let them cool on a wire rack before serving.

Storing Apricot Rugelach

Storing your rugelach properly keeps them fresh for longer. I usually place them in an airtight container. They can last up to a week at room temperature. If you want to keep them longer, consider freezing them.

Freezing for Later

To freeze, place the cooled rugelach in a single layer in a freezer-safe container. Layer parchment paper between the layers to prevent sticking. They can last up to three months in the freezer. Thaw them at room temperature when you’re ready to enjoy.

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Pairing Suggestions with Apricot Rugelach

Apricot rugelach is perfect for pairing with various drinks. I love having them with a cup of tea or coffee. The sweet-tart flavor complements the warm beverages perfectly. You could also serve them with a scoop of vanilla ice cream for an extraordinary dessert experience.

Enjoying Your Apricot Rugelach Recipe

Making apricot rugelach is quite enjoyable. The process may seem lengthy, but the results are absolutely worth it. Each bite is a combination of crispy pastry and sweet apricot goodness. Whether you are sharing them with friends or keeping them all to yourself, these treats are sure to please everyone. I hope you give this Apricot Rugelach Recipe a try! Happy baking!

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