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Apricot Almond Rugalach

Rated as 4.56 out of 5 Stars

"These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar."
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servings 136
Original recipe yields 24 servings (2 dozen)


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  1. To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
  2. To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
  3. To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
  4. Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 136 calories; 8 15.1 2.2 23 22 Full nutrition

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Read all reviews 24
  1. 25 Ratings

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Most helpful positive review

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 recta...

Most helpful critical review

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 flavou...

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Most positive
Least positive

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 recta...

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 toa...

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.

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 su...

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 ...

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 are my secret weapon over the holidays. The dough freezes well, and once you get the hang of rolling out the dough, you can actually make them fairly quickly. Hint: try mini chocolate ch...

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 whe...

A lot of the filling ran out of the cookie when baked. I sprinkled with confectioners sugar to try to make them look a little better. They did taste wonderful though. I found them to be very del...