A melt in your mouth cookie with an apricot filling that people beg for every year.

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Recipe Summary

prep:
15 mins
cook:
17 mins
total:
32 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.

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  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.

  • Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.

  • Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.

Nutrition Facts

100 calories; protein 1.1g 2% DV; carbohydrates 11.9g 4% DV; fat 5.6g 9% DV; cholesterol 15.4mg 5% DV; sodium 28.9mg 1% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2005
This was my first attempt at rugelach too and I found the process time consumming but worth it. The dough was very easy to make. Be sure to use flour when rolling it otherwise it will be sticky. I baked them on parchment paper which worked wonderfully since the filling does come out. They lifted right off. I made some with chocolate (I used a dark chocolate spread but Nutella work well too) with crushed nuts. Be sure to roll out the dough fairly thin. I found that to be key. Once the filling has been spread I suggest rolling the entire thing and then cutting it using a pizza cutter. They come out log shaped that way but they still look nice and it is less time consumming. Thanks for the great recipe. Read More
(39)

Most helpful critical review

Rating: 3 stars
12/17/2010
They were too hard and fell apart. Otherwise okay. Read More
(2)
26 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2005
This was my first attempt at rugelach too and I found the process time consumming but worth it. The dough was very easy to make. Be sure to use flour when rolling it otherwise it will be sticky. I baked them on parchment paper which worked wonderfully since the filling does come out. They lifted right off. I made some with chocolate (I used a dark chocolate spread but Nutella work well too) with crushed nuts. Be sure to roll out the dough fairly thin. I found that to be key. Once the filling has been spread I suggest rolling the entire thing and then cutting it using a pizza cutter. They come out log shaped that way but they still look nice and it is less time consumming. Thanks for the great recipe. Read More
(39)
Rating: 5 stars
12/19/2003
This was my first attempt at Rugelach. I can't believe how good it is! I used a different preserve for each ball of dough and they were all excellent! My only advice is to heavily grease your cookie sheets. The non-stick cookie sheets are really not effective. The preserves bubble over and stick to the tray. Other than that these were easy and tasted fabulous! Read More
(31)
Rating: 5 stars
01/03/2007
I've made these Rugelach about 3 times already and they are always such a hit now that Christmas is nearing am going to be making these non stop to give away as gifts. It really is time consuming but if you do have the time you must make them they are so elegant and delicious theres not a single person that won't enjoy them especially if you make different flavors I usually make apricot strawberry rasberry and chocolate (I melt Godiva bittersweet chips in the microwave and just add a splash of heavy cream) Read More
(24)
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Rating: 5 stars
07/06/2010
These are great! I made the chocolate israeli version which I happen to enjoy because they had cinnamon to the cocoa. I used low fat cream cheese to cut down on some of the fat. I finished them off with powdered sugar... YUM Read More
(14)
Rating: 5 stars
12/03/2006
This is the same recipe that is listed on the Food network by Ina Garten. And it is very good. Read More
(11)
Rating: 5 stars
01/01/2006
De-lish. I used raspberry jam and chopped pecans for my filling but the top coating is great! Read More
(10)
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Rating: 5 stars
11/29/2010
wow what a great recipe everyone loved it and so easy to make.. thanks Read More
(9)
Rating: 5 stars
12/21/2009
Was never a huge fan of store bought rugelach and then I made these...they are YUMMY! Read More
(8)
Rating: 5 stars
12/15/2006
Yummy! I love rugelach and anything with apricots. So these are the best rugelach ever! The dough was a snap to make. You're done before you know it. The assembly requires a bit of patience but I find the process relaxing ( as long as the kids are busy doing something else!). I also had to sub dried mango for the dried apricots as I realized I was out of apricots half way through;) No problem mango went great with the apricot jam. You should definitely give these a try. Read More
(8)
Rating: 3 stars
12/17/2010
They were too hard and fell apart. Otherwise okay. Read More
(2)
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