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apricot-walnut-rugelach-recipe

Apricot Walnut Rugelach

Delicious and flaky rugelach filled with apricot preserves and walnuts.
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Preparation Time: 30 minutes
Cook Time: 20 minutes
Chill Time 1 hour
Total Time: 50 minutes
Course: Dessert
Cuisine: Jewish
Servings: 24 pieces
Calories: 120 kcal

Ingredients 

Dough

  • 2 cups All-purpose flour
  • 1 cup Unsalted butter cold, cut into pieces
  • 8 oz Cream cheese cold, cut into pieces
  • ¼ cup Granulated sugar
  • 1 teaspoon Vanilla extract

Filling

  • ½ cup Apricot preserves
  • ½ cup Walnuts finely chopped
  • ¼ cup Granulated sugar
  • 1 teaspoon Ground cinnamon

Instructions 

  1. In a mixing bowl, combine flour, butter, cream cheese, sugar, and vanilla extract. Mix until dough forms.
  2. Divide dough into 4 equal parts, wrap in plastic wrap, and chill for at least 1 hour.
  3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  4. Roll out each dough portion into a circle. Spread apricot preserves over the dough and sprinkle with walnuts, sugar, and cinnamon.
  5. Cut each circle into 8 wedges. Roll each wedge from the wide end to the point, forming a crescent shape.
  6. Place rugelach on prepared baking sheets and bake for 20-25 minutes, or until golden brown.
  7. Cool on wire racks before serving.

Nutritional Value

Calories: 120kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg

Keywords

Apricot, Rugelach, Walnut
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