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Apricot Walnut Rugelach Recipe

Jewish · Dessert · 65 min total

These buttery, cream cheese-based rugelach are filled with a sweet-tart apricot jam and crunchy walnuts, then rolled into crescents and baked until golden. A perfect treat for holiday cookie platters or tea time.

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup apricot jam
• 1/2 cup finely chopped walnuts
• 1/4 cup granulated sugar (for filling)
• 1 teaspoon ground cinnamon
• 1 large egg, beaten (for egg wash)
• 2 tablespoons coarse sugar (for sprinkling)

Instructions

1. In a large bowl, beat butter and cream cheese with an electric mixer until smooth. Add 1/4 cup sugar and salt; beat until combined. Gradually add flour, mixing on low until dough comes together. Divide dough into 4 discs, wrap in plastic, and refrigerate for at least 1 hour.
2. In a small bowl, mix 1/4 cup sugar with cinnamon. Set aside.
3. On a lightly floured surface, roll one disc of dough into a 9-inch circle. Spread 2 tablespoons of apricot jam evenly over the dough, leaving a 1/4-inch border. Sprinkle with 2 tablespoons of the cinnamon sugar and 2 tablespoons of chopped walnuts.
4. Using a pizza cutter or sharp knife, cut the circle into 6 wedges (like a pizza). Starting from the wide end, roll each wedge towards the point. Place point-side down on a parchment-lined baking sheet, spacing 2 inches apart. Repeat with remaining dough discs.
5. Preheat oven to 350°F (175°C). Brush each rugelach with beaten egg and sprinkle with coarse sugar.
6. Bake for 18-22 minutes, until golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For best results, chill the dough overnight; it makes rolling easier.
• Rugelach can be stored in an airtight container at room temperature for up to 5 days.
• You can substitute apricot jam with raspberry or strawberry jam.

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