RUGELACH WITH APRICOT FILLING
These crescent-shaped cookies are a Jewish holiday tradition. The rich and flaky cream-cheese-based cookie dough can be filled with anything from fruit jams and chopped nuts to dried fruit and cinnamon-sugar. This version features two kinds of apricot filling: apricot jam and sugared dried apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 cookies
Number Of Ingredients 12
Steps:
- Place flour and salt in the bowl of a food processor and pulse to combine. Add butter, and pulse 10 times. Pulse in cream cheese until the mixture becomes crumbly. Sprinkle in buttermilk and pulse until the mixture comes together when pressed. Transfer the dough to a work surface, and divide into thirds. Wrap each third in plastic, and shape into a disc. Refrigerate discs for at least 3 hours, or overnight.
- Preheat the oven to 375 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. In a small bowl combine apricots, sugar, and nutmeg; set aside.
- On a floured board, roll out one of the discs to 1/8-inch thickness. Using an inverted bowl, cut dough into a 7 1/2-to-8-inch circle. Using a pizza cutter, cut the dough into wedges, dividing it first in half, then into quarters, then into eighths. Brush each section lightly with jam, and sprinkle with about 1/2 teaspoon of apricot mixture, leaving the narrow ends clear. Roll each cookie into a crescent shape, beginning at the wide end, and place on the prepared baking sheet. Brush each cookie with egg white, and sprinkle with almonds and then sanding sugar. Refrigerate until firm, about 15 minutes.
- Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool, and store in an airtight container. Repeat with remaining 2/3 of dough.
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Mitchell Jessey
[email protected]Meh.
Faraz Gamer 786
[email protected]These were incredibly yummy! I made a half batch and they disappeared in no time. I will definitely make these again.
RJ SahinAlom
[email protected]I thought these rugelach were just okay. The dough was a bit dry and the apricot filling was a little too sweet for my taste. I think I'll try a different recipe next time.
Fausto Sanchez
[email protected]These rugelach were a bit time-consuming to make, but they were definitely worth it. The flavor was amazing and they were a big hit with my family.
Zoya Maxu
[email protected]I'm not a big baker, but these rugelach were surprisingly easy to make. The dough was a little sticky at first, but it came together nicely. The apricot filling was delicious and the streusel topping added a nice crunch.
Dawood Shah
[email protected]These rugelach were so easy to make and they turned out so flaky and delicious. The apricot filling was the perfect balance of sweetness and tartness. I will definitely be making these again!
Clinton Halder
[email protected]I made these rugelach for a party and they were a huge hit! Everyone loved them and I'm already being asked to make them again. The recipe was easy to follow and the results were absolutely delicious.
Ms sadia
[email protected]OMG! These rugelach are a piece of heaven! The combination of the flaky pastry, sweet apricot filling and nutty streusel topping is just incredible. I followed the recipe exactly and they turned out perfect.