Menu Enter a recipe name, ingredient, keyword...

Apricot White Chocolate Rugalach


Google Ads
Rate this recipe 5/5 (1 Votes)


  • 2 Refrigerated pie crusts, unrolled
  • 3/4 c. white chocolate chips
  • 1 1/2 T. oil
  • 1/2 c. Apricot spreadable fruit
  • Cinnamon
  • Powdered sugar


Servings 36


Step 1

Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.

Combine white chocolate chips and oil in a glass measuring cup. Microwave in 30 second intervals, stirring in between each, until chocolate has melted.

Sprinkle flour on a dry surface. Place dough on surface and roll out a little thinner. Cut a 4-6 inch circle in the middle of the dough. Cut the outer circle into 12 sections and the inner circle into 3 or 4 sections.

Spoon a teaspoon of apricot onto each section of dough leaving some bare pastry at the top and bottom. Sprinkle with cinnamon to your taste. Place about a 1/2 teaspoon or so of melted chocolate over Apricot filling.

Roll each section from wide end to narrow end and place on prepared cookie sheet. Bake for 10 minutes. Let cool. Sift powdered sugar over cooled pastry.

You'll also love

Review this recipe

Sticky apple carrot pudding cake with apricot cinnamon sauce Apricot-Glazed Grilled Pork Chops