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Apricot Almond Rugelach cookies on a wooden tray.

Apricots with Almonds Rugelach

Barbara Hall
The cookie crust is flaky and has a wonderful apricot taste that you will fall in love with.
5 from 2 votes
Prep Time 30 mins
Total Bake Time 50 mins
Chill 2 hrs 20 mins
Total Time 3 hrs 10 mins
Course Cookies, Fall, Nuts
Cuisine Polish
Servings 24 cookies
Calories 99 kcal



  • 2 cups All-purpose flour 240 g
  • ¼ teaspoon Kosher Salt
  • 1 cup Butter unsalted 2 sticks cold
  • 8 oz Cream Cheese cold
  • 1 Egg yolk
  • 1 teaspoon Vanilla Extract


  • 1 cup Dried apricot about 8oz
  • ¼ cup Almonds blanched
  • 2 tablespoon Sugar white
  • 1 jar Apricot Preserves
  • Powdered sugar Sprinkle on top when cooled



  • Weigh or measure the flour, salt and add to a food processor. Pulse 1 or 2 times. Next, cut up the butter and cream cheese and add to the flour. Pulse till it looks like small little balls. Next, take the egg yolk and the vanilla and mix them with a fork before adding them to the flour, butter, cream cheese mixture. Pulse till it looks like large balls are starting to come together. Dump onto a pastry mat or just a clean counter and mold it to a flattened rectangle shape.
  • Cut the flatten ball into four parts. I find it easier to mold the quarters into a disk shape after flattening it to about 1" thick and wrapping it with plastic wrap. You want them to be as round as you can make it, so it is easier to roll out. The disks need to refrigerate for at least 2 hours or up to 3 days. I put 2 in the refrigerator, and I froze the other two disks to make later. The frozen cookie dough disks will last for three months, but I will use them sooner. (Here is an update I added how to make the dough, but I used for this week's cookies the two disks that I had frozen from last weeks, Cranberry Orange and Walnut Rugelach.)


  • Depending on how many disks you are making at a time, I pulled 2 out of the refrigerator that had thawed overnight so they could warm up just a little. Then, I added the dried apricot, almonds, sugar and pulsed in a food processor until they were in small pieces. They should look like a crumble.
  • Flour a hard surface and your favorite rolling pin. Since I am using a pizza cutter and do not want to damage my countertop, I use a pastry mat. The trade-off means it could slightly cut into your pastry mat, but I figure it is cheaper to replace it than my countertop. Roll out the disk to about a 12 inch round. Take ½ jar of apricot preserves and heat in a microwave for 30 seconds, then stir till smooth. I take a pasty bush and paint the cookie dough with the preserves, leaving the outer rim without any preserves.
  • Next, I add the apricot and almond crumble on top of the preserves and smooth out any crumble clumping. Don't overfill, or it will be hard to roll and pick up to move to a parchment-lined cookie sheet pan. Taking a sharp knife or using a pizza cutter, cut the dough into 10 or 12 triangles. Start from the outside edge, roll the dough towards the center to form a crescent style shape. After filling the cookie pan, stick the whole pan with the rolled cookies into the refrigerator for 20 minutes to firm up the cookie dough. Then place into the oven at 350° for 20 - 25 minutes. Gently move to a cooling rack after taking the pan from the oven. After the cookies completely cooled, sprinkle with powdered sugar and enjoy.


Calories: 99kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 34mgPotassium: 59mgFiber: 1gSugar: 3gVitamin A: 342IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword apricot almond rugelach, how to make rugelach, traditional rugelach recipe
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