APRICOT ALMOND RUGALACH
These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.
Provided by Bonnie Fedunec
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
- To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
- To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
- Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 15.1 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 21.6 mg, Sugar 8.3 g
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Steph
[email protected]I love that these rugelach can be made ahead of time. I usually make a batch on the weekend and then freeze them. Then I can just thaw them out when I want a sweet treat.
Md.Zulfikar Arif Hossain
[email protected]These rugelach are so versatile. You can use any type of jam or jelly that you like, and you can even add different spices to the filling.
Francisca Gauna
[email protected]I've never made rugelach before, but these were so easy to make. I'm definitely going to be making them again.
Waiswa Karim
[email protected]I made these rugelach for a bake sale and they were a huge hit. Everyone loved them!
Dewayne Hill
[email protected]I'm not a huge fan of apricots, but I loved these rugelach. The filling was sweet and tart, and the almonds added a nice crunch.
raqib Khan
[email protected]These rugelach were a bit time-consuming to make, but they were worth it. They were so delicious!
Madembe Mukwevho
[email protected]I had some leftover cream cheese, so I used it to make the filling. It worked just as well as the Neufchâtel cheese.
MD.JAHERUL ISLAM RUBEL
[email protected]I added a teaspoon of cinnamon to the filling and it gave the rugelach a nice warm flavor.
KF Pert
[email protected]I used a different type of apricot jam and the rugelach still turned out great. I think you could use any type of jam or jelly that you like.
Fred Booker
[email protected]These rugelach were a bit too sweet for my taste. I think I would use less sugar next time. Otherwise, they were very good.
Mintolics
[email protected]I followed the recipe exactly and the rugelach turned out perfect. They were flaky and buttery, with a sweet and tart filling. I will definitely be making these again.
Alime Qaka
[email protected]These rugelach were delicious! I made them for a party and they were gone in minutes. Everyone loved them. I will definitely be making them again.
Bradley Wheldon
[email protected]I've made these rugelach several times now, and they are always a hit. I love the combination of apricots and almonds, and the cream cheese filling is so smooth and creamy. They're perfect for breakfast, brunch, or dessert.
Mis Monni
[email protected]These apricot almond rugelach are a delicious and easy-to-make treat. I used a store-bought puff pastry dough, which made the process even quicker. The filling was sweet and tart, and the almonds added a nice crunch. I will definitely be making these