These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

Nutrition Facts

136 calories; protein 2.2g; carbohydrates 15.1g; fat 8g; cholesterol 23.1mg; sodium 21.6mg. Full Nutrition
Advertisement

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
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 Read More
(46)

Most helpful critical review

Rating: 2 stars
08/23/2004
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. Read More
(4)
25 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/16/2003
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 Read More
(46)
Rating: 5 stars
02/17/2005
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. Read More
(28)
Rating: 4 stars
12/08/2003
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. Read More
(23)
Advertisement
Rating: 5 stars
11/04/2004
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! Read More
(14)
Rating: 5 stars
10/14/2002
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. Read More
(14)
Rating: 5 stars
12/18/2003
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! Read More
(12)
Advertisement
Rating: 5 stars
11/29/2004
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 chips and rasberry preserves. delish. Read More
(9)
Rating: 5 stars
07/23/2003
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! Read More
(9)
Rating: 4 stars
05/06/2003
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 delicate and had to leave them on the parchment paper for a while as not to break from moving. I baked for about 13 min. They tasted better several hours later than right out of the oven. Thanks Bonnie Read More
(7)
Rating: 2 stars
08/23/2004
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. Read More
(4)