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Apricot Almond Rugelach cookies on a wooden tray.
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5 from 4 votes

Apricots with Almonds Rugelach

The cookie crust is flaky and has a wonderful apricot taste that you will fall in love with.
Prep Time30 minutes
Total Bake Time50 minutes
Chill2 hours 20 minutes
Total Time3 hours 10 minutes
Course: Cookies, Fall, Nuts
Cuisine: Polish
Difficulty: Hard
Servings: 24 cookies
Calories: 195kcal

Ingredients

COOKIE DOUGH

  • 2 cups (250 g) All-purpose flour
  • ¼ teaspoon (0.25 teaspoon) Kosher Salt
  • 1 cup (227 g) Butter unsalted cold
  • 8 ounce (226.8 g) Cream Cheese cold
  • 1 (1) Egg yolk
  • 1 teaspoon (1 teaspoon) Vanilla Extract

FILLING

  • 1 cup (130 g) Dried apricot
  • ¼ cup (31.25 g) Almonds blanched
  • 2 Tablespoon (2 Tablespoon) Sugar white
  • 6.5 ounce (184.27 g) Apricot Preserves
  • ½ cup (60 g) Powdered sugar Sprinkle on top when cooled

Instructions

COOKIE DOUGH

  • 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.)

FILLING

  • 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°F (175°C or 180°C) 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.

Nutrition

Calories: 195kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 59mg | Potassium: 104mg | Fiber: 1g | Sugar: 10g | Vitamin A: 585IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg