APRICOT RAISIN RUGELACH
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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Yashfa Jutt
[email protected]These rugelach are a bit time-consuming to make, but they're worth the effort.
Ryan Jenkins
[email protected]These are the perfect holiday cookie! They're festive and delicious.
Gulab Singh
[email protected]I'm not a baker, but these were easy to make and they turned out great!
Qurban Qurban
[email protected]These were so good! I will definitely be making them again.
Sabbona Tessema
[email protected]I'm not sure what I did wrong, but my rugelach turned out dry and crumbly.
Sola Sarah
[email protected]The dough was a little difficult to work with, but the end result was worth it.
Karla Renteria
[email protected]These were a little too sweet for my taste, but my husband loved them.
Praise Manuel
[email protected]I'm not a huge fan of apricot, so I used raspberry jam instead. They were still really good!
Joelisaac Wayback
[email protected]These were delicious! I used dried cherries instead of raisins, and they were still amazing.
Mary Alex
[email protected]I've made these rugelach several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Selena Flouty
[email protected]These apricot raisin rugelach were a hit at my party! They were so delicious and flaky, and the apricot raisin filling was the perfect combination of sweet and tart.