Hands-on Time
1 Hour 15 Mins
Total Time
3 Hours
Yield
Makes about 5 dozen

Rugelach are small crescent-shaped cookies that are made with cream cheese dough around various fillings. As the name suggests, our Apricot-Almond Rugelach are filled with apricot preserves and chopped almonds. These cookies are traditonally serve during Hanukkah.

How to Make It

Step 1

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Increase oven temperature to 375°.

Step 2

Pulse flour and next 3 ingredients in a food processor 3 or 4 times until dough forms a small ball and leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap each ball separately in plastic wrap, and chill 1 to 24 hours.

Step 3

Heat preserves in a small saucepan over medium heat, stirring often, 2 to 3 minutes or until warm.

Step 4

Roll 1 dough ball into an 8-inch circle on a lightly floured surface. Brush dough with 1 to 2 Tbsp. warm preserves. Sprinkle 2 Tbsp. pecans over preserves on dough. Cut circle into 8 wedges, and roll up wedges, starting at wide end, to form a crescent shape. Place, point sides down, on a lightly greased parchment paper-lined baking sheet. Repeat procedure with remaining dough balls, preserves, and almonds.

Step 5

Combine sugar and cinnamon; sprinkle over crescents.

Step 6

Bake at 375° for 15 to 20 minutes or until golden. Remove from baking sheets, and transfer to wire racks. Cool completely (about 20 minutes).

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