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Apricot-Almond Rugelach

Apricot-Almond Rugelach

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.

Southern Living DECEMBER 2011

  • Yield: Makes about 5 dozen
  • Hands-on:1 Hour, 15 Minutes
  • Total:3 Hours

Ingredients

  • 1 cup chopped almonds
  • 2 1/4 cups all-purpose flour
  • 1 cup butter, cut into pieces
  • 1 (8-oz.) package cream cheese, cut into pieces
  • 1/2 teaspoon salt
  • 1 (12-oz.) jar apricot preserves
  • Parchment paper
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon

Preparation

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°.

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.

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

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.

5. Combine sugar and cinnamon; sprinkle over crescents.

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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Apricot-Almond Rugelach recipe

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