Raspberry and Apricot Rugelach
Cost $8.5, save $15
Source: Recommended by CookPal
- 165 Min
- 48 Servings
- $8.5
Raspberry and Apricot Rugelach
Cost $8.5, save $15
Source: Recommended by CookPal
- 165 Min
- 48 Servings
- $8.5
INGREDIENTS
Dough
- 🧈 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
Filling
- 🌰 1 cup chopped walnuts
- 🍑 ¾ cup dried apricots, chopped
- ¼ cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
- 🍓 ½ cup seedless raspberry preserves
Topping
- 🥛 1 tablespoon milk
- 1 teaspoon cinnamon
- 2 tablespoons sugar
STEPS
Beat butter and cream cheese with an electric mixer until blended and smooth. Add vanilla extract, salt, 1 cup flour, and 1/4 cup sugar; mix well, then stir in the remaining flour.
Divide dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate until firm (min. 2 hours or overnight).
Mix the filling by combining walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a bowl.
Preheat the oven to 325°F (165°C). Line baking sheets with foil and grease.
Roll out one piece of dough into a 9-inch round. Spread 2 tablespoons raspberry preserves, sprinkle with 1/2 cup apricot filling, press filling gently, then cut into 12 wedges and roll up starting at the curved edge. Place on baking sheets. Repeat for all dough pieces.
Mix remaining sugar and cinnamon. Brush rugelach with milk and sprinkle with cinnamon sugar.
Bake for 30-35 minutes until golden, rotating baking sheets halfway through. Remove rugelach and cool on wire racks.
NUTRIENTS
Per 1 serving🔥
116
Calories
- 1Protein
- 12Carbs
- 7Fats
💡 Chill the dough thoroughly to make rolling easier.For a sharper flavor, substitute raspberry preserves with tart cherry preserves.Use a pastry brush to evenly apply milk for a smooth topping result.Store rugelach in an airtight container to maintain freshness.