RUGELACH III
A melt in your mouth cookie with an apricot filling that people beg for every year.
Provided by Heidi Hankin
Categories Desserts Cookies Filled Cookie Recipes
Time 32m
Yield 48
Number Of Ingredients 14
Steps:
- In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
- Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
- Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 11.9 g, Cholesterol 15.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 28.9 mg, Sugar 6.9 g
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Munesh Kumar
[email protected]Perfect for any occasion.
Arusi Paudel
[email protected]I'll definitely be making these again!
Shamirah Muyingo
[email protected]These were the best rugelach I've ever had.
Sajjad Sajjadali
[email protected]These rugelach were amazing! Definitely a 5-star recipe.
Sa if
[email protected]Don't waste your time with this recipe.
Moha Xuseen
[email protected]Worst rugelach ever.
Jane Garcia
[email protected]These rugelach were a disaster! The dough was sticky and difficult to work with, and the cookies turned out hard and dry.
Dakota Carter
[email protected]These rugelach were not as good as I was hoping. The dough was a bit dry and the filling was not very flavorful.
Tahseen Nayeem
[email protected]These rugelach were a bit too sweet for my taste, but they were still good. The dough was flaky and the filling was flavorful.
Fai Rose
[email protected]These rugelach were easy to make and turned out great! The dough was easy to work with and the cookies were flaky and delicious. I will definitely be making these again.
Mya kuczynski
[email protected]These rugelach were delicious! The dough was flaky and the filling was flavorful. I would definitely recommend this recipe.
Asim Aftab
[email protected]I'm not a huge fan of rugelach, but these were actually really good! The dough was flaky and buttery, and the filling was sweet and tangy. I would definitely make these again.
Gulzar warraich
[email protected]These rugelach were a bit more work than I expected, but they were worth it! The dough was a little tricky to work with, but the final product was amazing. The cookies were flaky and flavorful, and the filling was perfectly sweet and tart.
Md Robin islam
[email protected]These were so easy to make and turned out so delicious! I used a variety of preserves, including strawberry, apricot, and raspberry, and they were all amazing. The dough was perfect - flaky and buttery. I will definitely be making these again!
Catherine Farrugia
[email protected]I've made these rugelach several times now, and they're always a crowd-pleaser. I love the combination of sweet and tart from the preserves, and the dough is so flaky and buttery. Definitely a keeper recipe!
Nakisige Lucky
[email protected]These rugelach were a hit at my last party! I used a combination of apricot and raspberry preserves, and they were both delicious. The dough was easy to work with, and the cookies turned out perfectly flaky and golden brown.