Rugelach, Cinnamon, Apricot, and Walnut Pastries

These Rugelach are filled with cream cheese, sweet apricot jam, rich walnuts, and spicy cinnamon, for a sweet treat that is sure to be a hit at your next holiday gathering. Perfect for Hanukkah, these cookies are scrumptious treats that will satisfy a whole crowd of your family and friends.

Photo by Lisa M.
Adapted from saveur.com
None

PREP TIME

100

minutes

TOTAL TIME

135

minutes

SERVINGS

1

dozen

PREP TIME

100

minutes

TOTAL TIME

135

minutes

SERVINGS

1

servings

Adapted from saveur.com

Ingredients

  • 4

    tablespoons unsalted butter, softened

  • 1

    (4-ounce) package cream cheese, softened

  • 1/2

    cup sour cream

  • 1

    egg

  • 2 3/4

    cups flour

  • 1/4

    cup confectioners' sugar

  • 1/4

    teaspoon Kosher salt

  • 5

    tablespoons sugar

  • 1

    tablespoons ground cinnamon

  • 1/2

    cup apricot jam

  • 1/2

    cup chopped walnuts

  • 1/2

    cup currants

  • 1

    egg, lightly beaten

Directions

In a stand mixer fitted with a paddle, beat butter, and cream cheese on medium speed. Add sour cream and egg and continue beating until smooth. Add flour, sugar, and salt, and continue beating mixture on low speed until a dough forms around paddle. Divide dough into 4 balls and wrap each in plastic; refrigerate for 1 hour. Heat oven to 350°F. Combine sugar and cinnamon in a small bowl; set aside. Working with 1 dough ball at a time, use a rolling pin to roll out a 10-inch circle. Spread 2 tablespoons jam over surface of circle, leaving a ¼-inch border around edges and sprinkle with 1 tablespoon. cinnamon-sugar, 2 tablespoons walnuts, and 2 tablespoons currants; press filling lightly with hands to adhere to jam. Using a knife, cut dough into 10 wedges. Working with 1 wedge at a time, roll up from wide end to narrow end. Transfer rolled crescent to a parchment paper lined baking sheet; repeat with remaining dough balls, jam, 3 tablespoons cinnamon-sugar, walnuts, and currants. Brush crescents with beaten egg and sprinkle with remaining cinnamon-sugar. Bake, rotating baking sheets half-way through cooking, until well browned, about 20 to 25 minutes. Transfer to a rack and let cool before serving.

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