Raspberry and Apricot Rugelach
Recipe information
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Cooking:
30 min.
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Servings per container:
48
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Source:

Ingredients for - Raspberry and Apricot Rugelach

1. Butter, softened - 1 cup
2. Cream cheese, softened - 1 (8 ounce) package
3. Vanilla extract - 1 teaspoon
4. Salt - ¼ teaspoon
5. All-purpose flour - 2 cups
6. White sugar - ¾ cup
7. Chopped walnuts - 1 cup
8. Dried apricots, chopped - ¾ cup
9. Packed brown sugar - ¼ cup
10. Ground cinnamon - 1 ½ teaspoons
11. Seedless raspberry preserves - ½ cup
12. Milk - 1 tablespoon

How to cook deliciously - Raspberry and Apricot Rugelach

1. Stage

Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.

2. Stage

Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

3. Stage

Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.

4. Stage

Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.

5. Stage

Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.

6. Stage

Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.

7. Stage

Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.