Wednesday, January 26, 2011

Apricot Rugalach


These are not difficult to make, but might be a bit time consuming. I'm just gonna tell you right now that it is worth the time and effort!


  • 2 1/4 cups flour
  • 1 tablespoon sugar
  • 1/2 tspn salt
  • 1 cup (2 sticks) unsalted butter, cut in pieces and chilled
  • 8 ounces cream cheese, cut in chunks and chilled
  • 2 tablespoons sour cream (or Greek yogurt)

  • 3/4 cup hazelnuts (or almonds)
  • 1 cup apricot preserves (I use sugar free)
  • 2/3 cups golden raisins
  • 1/4 tspn salt

Egg Wash:

  • 2 egg yolks
  • 1/4 cup sugar


Preheat oven to 375.

Pulse the flour, sugar and salt in food processor. Add the butter, cream cheese and sour cream, and pulse until it forms a rough dough - it wont mix together well, it will have "pieces".  Put the dough on a floured work surface and divide into 4 parts - wrap each section in plastic wrap and freeze for about 15 mins.

Chops the nuts, raisins, and salt in the food processor until it becomes a paste.

Unfreeze the dough and roll out one of the portions into a thin rectangle.  It doesn't matter if it looks pretty, just make sure its a rectangle! Spread some of the filling in the middle, not close to the edges. 

Carefully roll the dough into one long log

Using a serrated knife cut into small pieces.  (I like to make mine on an angle).  Put seam side down on a greased pan and pop into the freezer for a few more minutes. 

Repeat with the other 3 sections of dough. 

Make the egg wash and "paint" on the Rugalach before baking.  Sprinkle it with sugar and pop those puppies into the oven.  Bake until they are Golden Brown, the times will vary depending on which type of pan you use.  I'd say it takes me more than 30 mins.  Maybe about 35 to 40... I really like 'em golden brown on the top.  (Just be careful the bottoms don't burn)

Presto! They are so amazing.  The last time I made them I mixed 1/4 cup Raspberry Preserves and 3/4 Apricot Preserves... and I wouldn't recommend it.  It takes away from the Apricot/Golden Raisin combo that's going on, and it just wasn't as good.  Maybe all Raspberry, or all Strawberry.... who knows... the possibilities are endless!!

(I should really get my camera fixed, these photos are awful!)

This recipe is linked to:
Culinary Smackdown Battle
Sweet Tooth Friday
Full Plate Thursday


  1. Yum. I love pastry desserts like this! I'm looking forward to making this! thank you...

  2. You should make it! It is so delicious!!

  3. this looks SO SO good! glad to have found your blog!

  4. Thanks!! Im going to go check yours out too, thanks for sharing!

  5. These are my most favorite cookies ever! I'm your newest followere via Sweet as Sugar Cookies!

  6. These apricot rugalach looks absolutely wonderful delicious!!! Can't wait to try them.

    I'm hosting the Culinary Smackdown Battle for March--the theme is Cookies. Would you like to join in for the fun? It doesn' have to be a new post on your blog. You can pick your favorite cookie from your previous post too. All you have to do is link up your cookie creation. I have some great prizes waiting. Hope to see your entry soon!


  7. Amy - Thanks for the invite, I would love to post!

  8. Thank you for participating the Smackdown Battle. Best of luck to you. Wonderful choice to submit these cookies for the contest.

    If you haven't done so, please sign up as a follower on my blog so you won't miss out on the winner announcement and new posts. Have a wonderful day!


  9. I just made rugelach for the first time last week and was blown away by how delicious they are homemade and fresh out of the oven. I can't wait to try your filling for my next batch! It sounds amazing.

  10. I just love how rugelach look. They must have tasted wonderful. Thanks for linking this up to Sweets for a Saturday.

  11. This looks and sounds fabulous!!I am your latest follower.Check out my blogh if you want, I would not mind a follow back ;-)) Have a great weekend!

  12. Hi Mrs V.,
    We just love apricot's. Your Apricot Rugalach looks so delicious. I would like to try your recipe. Thank you so much for sharing at Full Plate Thursday and please come back!