Raspberry and Apricot Rugelach


This raspberry rugelach is a yummy and extra fruity version of this traditional cookie.

close up view of Raspberry and Apricot Rugelach on a cooling rack
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
3 hrs
48 cookies


  • 1 cup butter, softened

  • 1 (8 ounce) package cream cheese, softened

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 2 cups all-purpose flour

  • ¾ cup white sugar

  • 1 cup chopped walnuts

  • ¾ cup dried apricots, chopped

  • ¼ cup packed brown sugar

  • 1 ½ teaspoons ground cinnamon

  • ½ cup seedless raspberry preserves

  • 1 tablespoon milk


  1. Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.

  2. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

  3. Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.

  4. Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.

  5. Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.

  6. Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.

  7. Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.

Nutrition Facts (per serving)

116 Calories
7g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 116
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 54mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Total Sugars 8g
Protein 1g
Vitamin C 0mg 1%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 49mg 1%

* 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.

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