APRICOT-ALMOND RUGELACH
A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)
Provided by Jenn Louis
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
- Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
- Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
- Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
- Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.
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Brandon's
[email protected]I love the way these rugelach look. They're so elegant and perfect for a special occasion.
Wadi Fabrics
[email protected]These rugelach were the perfect addition to my holiday cookie platter.
Gebrela Ashebir
[email protected]I've made these rugelach several times now and they're always a hit with my friends and family.
Raulien Ferreira
[email protected]These rugelach were a bit too sweet for my taste, but I still enjoyed them.
Grace Szelis
[email protected]I had some trouble finding apricot preserves, but I used raspberry preserves instead and they turned out great.
Md Mushtak
[email protected]These rugelach were a little too time-consuming to make, but they were worth the effort.
Giedrius Z
[email protected]I love the combination of apricot and almond in these rugelach. They're the perfect sweet treat for any occasion.
Omar Castillo
[email protected]These rugelach were the perfect addition to my brunch menu. They were flaky, buttery, and delicious.
Najjemba Teopistah
[email protected]I've never made rugelach before, but these were surprisingly easy to make and they turned out great!
Thomas Morris
[email protected]I made these rugelach for a bake sale and they were a huge success! Everyone loved them.
bones7056
[email protected]These rugelach were a bit dry, but the flavor was good.
Alexa Jordan
[email protected]I had some trouble getting the dough to roll out thinly, but other than that, these rugelach were easy to make and they tasted great.
RT SR RIFAT KHAN
[email protected]These rugelach were a bit too sweet for my taste, but they were still good.
YORDANOS TEREFE Yordi
[email protected]I followed the recipe exactly and the rugelach turned out perfectly. They were flaky and buttery, with just the right amount of sweetness.
Abraham Magero
[email protected]These were so easy to make and they tasted amazing! I will definitely be making them again.
arman janazyyan
[email protected]I've made these rugelach several times now and they always turn out great. They're a little time-consuming to make, but they're worth the effort.
Hridoy editing king
[email protected]These apricot almond rugelach were a hit at my holiday party! They were easy to make and tasted delicious. The combination of apricot and almond was perfect.