Apricot Rugelach Made Easy

This apricot rugelach recipe transforms simple ingredients into delicate pastries with a perfect balance of buttery dough, sweet apricot jam, and crunchy walnuts. The overnight dough rest develops incredible flavor and texture, making these cookies irresistible for holiday celebrations or anytime treats.

I first made these rugelach for a Hanukkah celebration years ago, and they've become my signature holiday cookie. Even friends who claim they don't like fruit desserts request these pastries every December.

Ingredients

• Unsalted butter: provides the rich foundation for the pastry dough while allowing you to control the saltiness
• Cream cheese: creates that signature tangy flavor and tender texture that makes rugelach so distinctive
• All purpose flour: forms the perfect structure without becoming tough when properly handled
• Apricot jam: offers bright sweetness and beautiful color contrast use a quality preserve with visible fruit pieces
• Walnuts: add essential crunch and nutty depth toasting them lightly before chopping enhances their flavor
• Coarse sugar: creates that perfect sparkly finish and satisfying crunch when biting into each cookie

Step-by-Step Instructions

Cream the Fats:

Beat softened butter and cream cheese together until the mixture becomes noticeably lighter in color and fluffier in texture, about 3 minutes. This incorporates air into the dough for a tender result. The fats must be truly room temperature not cold or partially melted for proper creaming.

Add Sweetness and Flavor:

Mix in sugar and vanilla until completely incorporated, scraping down the sides of the bowl to ensure everything is evenly distributed. The mixture should look smooth and silky at this stage.

Incorporate Dry Ingredients:

Add flour and salt, mixing just until combined. The dough will be soft but not sticky. Stop mixing the moment the flour disappears to prevent developing gluten which would make tough cookies.

Chill Thoroughly:

Divide dough into four equal portions, wrap individually in plastic, and flatten into discs. This shape chills more efficiently than a ball. The overnight rest is crucial for developing flavor and allowing the flour to fully hydrate.

Roll and Fill:

Work with one disc at a time, keeping others refrigerated. Roll into a rectangle on a lightly floured surface. Spread a thin layer of apricot jam leaving a small border at one edge. Sprinkle with chopped walnuts, pressing them gently into the jam.

Form and Cut:

Roll the dough into a tight log starting from the long edge, sealing the final edge. Cut into approximately 1 to 1½ inch pieces using a sharp knife, cleaning between cuts if necessary.

Bake to Perfection:

Arrange pieces on prepared baking sheets, brush with egg wash, and sprinkle with coarse sugar. Bake until deeply golden brown, rotating pans halfway through baking for even coloring.

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You Must Know

Apricot jam has always been my favorite filling for rugelach. My grandmother used to make these with homemade preserves from her backyard apricot tree. That bright tangy sweetness against the rich pastry brings back memories of standing on a stool in her kitchen, carefully sprinkling nuts onto the rolled dough.

Make Ahead Options

These rugelach are perfect for planning ahead during busy holiday seasons. You can freeze the dough discs for up to three months well wrapped. The unbaked cookies can also be frozen on baking sheets until solid, then transferred to freezer bags. When ready to bake, simply place the frozen cookies directly on baking sheets and add a few extra minutes to the baking time. I often make several batches in November to have ready for December gatherings.

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Filling Variations

While apricot and walnut create a classic flavor profile, rugelach welcome creative variations. Try raspberry jam with chocolate chips, fig preserves with pistachios, or cinnamon sugar with pecans. The key is keeping the filling quantity modest about a quarter cup of jam per dough disc. Spreading the filling too thickly leads to leakage during baking. When using chocolate, choose mini chips or finely chop larger pieces to maintain the delicate texture balance.

Serving Suggestions

Rugelach shine on holiday cookie platters but deserve appreciation year round. They pair beautifully with afternoon tea or coffee. For a special dessert, serve slightly warmed rugelach alongside vanilla ice cream drizzled with a touch more warmed apricot preserves. During Hanukkah celebrations, I arrange them on tiered stands alongside chocolate gelt and dreidels for a festive display that honors tradition while delighting all generations.

The Origin Story

Rugelach originated in Jewish communities of Eastern Europe, particularly Poland. The name derives from Yiddish meaning "little twists." Traditional versions used a yeasted dough, but American adaptations featuring cream cheese dough became popular in the mid 20th century. What began as a specialty in Jewish bakeries has become a beloved treat across many cultures. The cookies represent a beautiful example of how food traditions evolve and cross cultural boundaries while maintaining their essential character.

Frequently Asked Questions

→ What is the best way to prevent the filling from leaking?

Make sure to spread a very thin layer of apricot jam and avoid overfilling. Rolling the dough into logs and slicing it helps keep the filling intact during baking.

→ Can I prepare the dough in advance?

Yes, the dough can be refrigerated for at least 8 hours or even overnight. Alternatively, you can freeze it for up to 3 months for longer storage.

→ How can I achieve a golden and crisp topping?

Brush the cookies with an egg wash and sprinkle with coarse sugar before baking. This enhances the color and adds a subtle crunch.

→ What is the best way to store the cookies?

Store baked cookies in an air-tight container at room temperature for up to a week. You can also freeze them for longer storage.

→ Can I use a different filling instead of apricot jam?

Absolutely! You can use any jam or preserve you prefer, or experiment with chocolate or other nut fillings for a different twist.