Description
Delightfully flaky and buttery Rugelach cookies filled with sweet apricot jam and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup apricot jam
- 1/2 cup chopped walnuts
- 1 egg, beaten (for egg wash)
- 1 tablespoon cinnamon sugar (optional)
Instructions
- Make the dough: In a large mixing bowl, cream together the softened butter and cream cheese until smooth. Add in the granulated sugar and vanilla extract, mixing until well combined. Gradually add in the all-purpose flour, mixing until a dough forms.
- Chill the dough: Divide the dough into four equal pieces and form each into a disk. Wrap them in plastic wrap and pop them into the fridge for at least 30 minutes.
- Roll and fill: Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out one disk of dough into a circle about 1/8-inch thick. Spread a generous layer of apricot jam over the rolled-out dough, sprinkle with chopped walnuts and cinnamon sugar, if using.
- Cut and shape: Slice the dough circle into 8 wedges. Starting from the wide end, gently roll each wedge towards the tip, forming a crescent shape. Place on a lined baking sheet, brush with egg wash, and sprinkle with more cinnamon sugar if desired.
- Bake to perfection: Bake for about 25-30 minutes, or until golden brown. Allow to cool before transferring to a wire rack.
Notes
These cookies can be frozen before baking. Wrap tightly and keep in the freezer for up to a month. Bake from frozen—add a few extra minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 5g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Rugelach, cookies, Jewish dessert, apricot jam, walnuts, baking