Apricot Almond Rugelach

These apricot almond rugelach are made with a cream cheese pastry rolled around apricot jam and toasted almonds. They bake into dainty crescent cookies, dusted with confectioners’ sugar. They make 2 dozen and freeze well baked or unbaked.

The cream cheese in the dough is what makes it tender and easy to roll. Cut the cold butter and cream cheese into the flour, knead just until it forms a ball, then chill it. Cold dough rolls out thin without tearing.

Roll each half into a circle at least 9 inches wide. The thinner you roll it, the crisper the cookies. Spread with jam, scatter the almond mixture, then cut into wedges and roll each up tight from the wide edge into a crescent.

Apricot Almond Rugelach

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

These apricot almond rugelach wrap a tender cream cheese pastry around apricot jam and toasted almonds, baked into dainty crescents dusted with sugar.

Ingredients

• 1 cup all-purpose flour
  
• 1/2 cup unsalted butter, chilled
  
• 4 ounces cream cheese, cold
  
• 3/4 cup apricot jam
  
• 1/4 cup white sugar
  
• 1/2 cup toasted and chopped almonds
  
• 1 teaspoon lemon zest
  
• 1 egg
  
• 1/3 cup chopped almonds
  
• 1/3 cup sifted confectioners’ sugar

Instructions

1. Make the pastry: Place the flour in a bowl. Cut the chilled butter into the flour and blend until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and rub it into the flour-butter mixture.
2. Knead until the dough forms a ball. Cut it in half, wrap each half in plastic, and refrigerate.
   
3. Make the filling: Stir the apricot jam until it’s spreadable. In a separate bowl, combine the sugar with the chopped almonds and lemon zest.
   
4. Assemble: On a lightly floured surface, roll out each half of the dough. The larger and thinner the circle, the crisper the cookies. Each circle should be at least 9 inches across. Spread each one with jam and sprinkle with the almond mixture.
   
5. Cut each circle into twelve wedges. Roll each wedge up tightly from the wide outer edge, then turn the ends slightly to form a crescent. Place the crescents on a parchment-lined baking sheet about 1 inch apart. Repeat with the rest.
   
6. Preheat the oven to 350°F (175°C).
   
7. Beat the egg and brush it over the cookies. Sprinkle with the remaining chopped almonds. Bake for 20 to 25 minutes, until golden brown. Let the cookies cool on wire racks, then dust with sifted confectioners’ sugar.

FAQs

Why is there cream cheese in the dough?

Cream cheese makes the pastry tender and pliable, so it rolls thin without cracking. It also gives the rugelach a slight tang that balances the sweet jam filling.

How thin should I roll the dough?

As thin as you can, into a circle at least 9 inches wide. The thinner the dough, the crisper the baked cookies. A thick circle gives you softer, breadier crescents instead.

Why do I chill the dough before rolling?

Chilling firms up the butter and cream cheese so the dough holds together and rolls cleanly. Warm dough turns sticky and tears when you try to spread the jam.

Can I freeze these cookies?

Yes. They freeze well either baked or unbaked. Freeze the shaped crescents on a tray, then bag them, and bake straight from frozen with a few extra minutes.

Can I use a different jam in the filling?

Yes, though apricot is classic here. You can use my own Dried Apricot Jam for the filling. For another cookie that uses the same cream cheese dough, see my Apricot Cream Cheese Thumbprints