Apricot Rugelach with Walnuts (Print Version)
# Ingredients:
→ Dough
01 -
1 cup unsalted butter, softened
02 -
8 oz cream cheese, softened
03 -
1/4 cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
2 1/4 cups all-purpose flour
06 -
1/4 teaspoon salt
→ Filling
07 -
1 cup apricot jam
08 -
1 1/3 cups walnuts, finely chopped
→ Topping
09 -
1 egg, for egg wash
10 -
1/4 cup coarse sugar
# Instructions:
01 -
In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream together 1 cup softened butter and 8 oz softened cream cheese for a few minutes until light and airy.
02 -
Add 1/4 cup granulated sugar and 1 teaspoon vanilla extract to the mixture, and beat again for a few minutes.
03 -
Add 2 1/4 cups all-purpose flour and 1/4 teaspoon salt, and mix until just combined. Do not overmix.
04 -
Divide the dough into 4 equal parts, wrap each in plastic wrap, flatten into a disc, and refrigerate for at least 8 hours or overnight.
05 -
Preheat the oven to 350°F. Line a baking pan with parchment paper and set aside. Remove the chilled dough from the refrigerator and allow to sit at room temperature for 20-30 minutes.
06 -
Roll out each piece of dough into a rectangular shape. Spread a thin layer of apricot jam (about 1/4 cup) over the dough, then sprinkle with approximately 1/3 cup of finely chopped walnuts.
07 -
Roll the dough into a log and slice into pieces about 1 to 1 1/2 inches long. Place the slices on the prepared baking sheet lined with parchment paper.
08 -
Brush the cookies with egg wash and sprinkle with coarse sugar.
09 -
Bake the cookies at 350°F for 20-25 minutes, or until golden brown.
# Notes:
01 -
When mixing dry ingredients with wet, avoid overmixing to maintain tender dough.
02 -
Rolling the dough into a log and slicing it improves filling retention compared to crescent shapes.
03 -
Use a very thin layer of apricot jam to prevent leakage during baking.
04 -
Brushing with egg wash and topping with coarse sugar enhances texture and color but is optional.
05 -
Rugelach can be stored in an airtight container at room temperature for up to a week.
06 -
Freeze the dough, unbaked cookies, or baked cookies for up to 3 months for longer storage.