Twisted Apricot Rugelach Recipe

If you’re looking for a sweet treat, you’ve got to try this Apricot Rugelach recipe! These delightful pastries are loaded with buttery goodness and a lovely apricot filling that’ll make your taste buds dance.

Helps prevent dough sticking, filling leakage, and crumbly texture while shortening prep time through chilled dough, measured apricot filling, and simple, repeatable shaping.

Sometimes, I struggle with getting the dough just right, and it can be a pain when the filling leaks out while baking. But with this recipe, I’ve figured out how to keep everything neatly tucked in, so you won’t have messy pastries to clean up.

What I love most about this recipe is how quick it is to whip up. With just about an hour of prep time and only 15 to 17 minutes of baking, you can serve some warm, flaky rugelach in no time. Plus, using cream cheese in the dough gives it that tender texture we all love.

If you enjoy experimenting with flavors, try adding in some nuts or different jams. If you’re also a fan of apricot desserts, you might want to check out this Apricot Almond Cookies.

Print

Twisted Apricot Rugelach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Charlene
• Prep Time: 1 hour
• Cool Time: 1 hour
• Cook Time: 17 minutes
• Total Time: 1 hour 17 minutes
• Yield: 36 Cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: N/A
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Delicious buttery apricot rugelach cookies filled with apricot preserves and topped with nuts and chocolate. Perfect for tea time!

---

Ingredients

Scale 1x2x3x

• 2 Cups (240g) Unbleached all-purpose flour, sifted
• 2 Tablespoons (15g) Powdered sugar
• 1 Cup (225g) Unsalted butter, cold, cut into 1/4-inch pieces
• 1 Cup (225g) Cream cheese, cold, cut into 1/4-inch pieces
• 3/4 Cup Apricot preserves
• 1 Cup A variety of toppings: chopped walnuts, chopped pistachios, chopped white chocolate
• 2 Large Egg yolks for egg wash
• 1/4 Cup Turbinado sugar

Cook Mode

---

Instructions

1. Make the Dough: Start by creaming the butter and cream cheese together until it is nice and smooth. You want it to be fluffy, so give it a good mix. Slowly add in the flour and powdered sugar until everything comes together into a dough. If it feels too sticky, chill it for a bit more time.
2. Chill the Dough: Wrap the dough in plastic wrap and pop it into the fridge for about an hour. This is where the magic happens—it firms up and makes rolling so much easier. Do not skip this step, or you will end up with a sticky mess.
3. Prepare the Filling: While the dough is chilling, warm your apricot preserves in a saucepan until it gets pourable. It should smell sweet and fruity. This helps it spread more easily on the dough. Just be careful not to let it boil; otherwise, it will get too thick.
4. Roll Out Dough: Once the dough is chilled, roll it out into a circle on a lightly floured surface. Aim for about a quarter-inch thickness – that helps the rugelach bake evenly. If it feels too sticky, add a bit more flour to your hands and the surface.
5. Spread the Jam: Spread an even layer of warm apricot preserves over the rolled-out dough, leaving a little margin at the edge. You want it to look glossy. Just remember not to go overboard with the filling—too much can lead to a leaking disaster while baking.
6. Cut & Assemble: Slice the dough into wedges, like cutting a pizza. Each piece should be about the size of a pizza slice. Starting from the wide end, roll each wedge up toward the tip. They should feel snug but not overly tight to allow room for puffing in the oven.
7. Bake Until Golden: Place the rugelach on a lined baking sheet and bake them until they turn golden brown and smell divine—this usually takes about 15 to 17 minutes. Keep an eye on them, as baking times can vary, and you do not want them to burn.
8. Cool & Enjoy: Once out of the oven, let them cool on a wire rack—this helps keep their shape. They should look crisp on the outside and soft inside. Do not rush this step, or they might crumble apart when you try to eat them!

---

Notes

• Storage Tips: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week. Freeze before or after baking for up to 3 months.
• Expert Tips: If the dough feels overly sticky, consider chilling it for an additional 30 minutes to make it easier to handle.
• When measuring ingredients, using a kitchen scale can help you achieve precise amounts for better results.
• If your apricot jam seems too thick for spreading, try warming it gently with a little water to achieve the right consistency.
• For even baking, roll out the dough to a uniform thickness of about 1/8-inch to help it bake evenly.
• If you are facing filling leaks during baking, applying a thin layer of jam will help prevent that mess.
• Reheating Instructions: If desired, reheat at 350 degrees F for about 5-7 minutes until warm.
• Serving Suggestions: Serve with tea or coffee for a delightful snack. Pair with a fruit compote for added flavor. Dust with powdered sugar before serving.
• Recipe Variations: Add almond extract to the apricot jam for extra flavor. Incorporate cinnamon into the dough for a spiced touch. Replace apricot with other fruit fillings like raspberry or fig.
• Ingredient Notes: Use fresh apricot preserves for the best flavor. When choosing toppings, chopped nuts like walnuts or pistachios add a nice crunch.

---

Nutrition

• Serving Size: 1 Cookie
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 90mg