This is perhaps the easiest rugelach recipe you’ve ever seen! These apricot walnut rugelach cookies are filled with apricot jam and chopped walnuts. They have an incredibly flaky texture that keeps you coming back for more.
How to Make Rugelach cookies
- Sift the flour and salt into a large mixing bowl. Then add in the cold cubed butter and cream cheese into the flour and cut through it using a pastry cutter/blender.
- Now add the egg yolk to the flour and butter and begin working it in with your hands. Once the rugelach dough is able to form into a ball, cover it with cling wrap and refrigerate.
- Now remove the rugelach dough from the refrigerator and divide it into 8 equal pieces. Roll each piece of dough out to a large circle and spread the apricot jam and chopped walnuts on top.
- Next, you’ll want to slice it like a pizza in 12 equal slices. I didn’t have a pastry knife, so I used a pizza cutter instead. Now roll each rugelach up tightly.
- Line a large baking sheet with [archamnt paper and place the apricot walnut rugelach cookies on top and bake at 360 degrees Fahrenheit for 15-20 minutes or unit golden brown.
What is a Rugelach?
Rugelach is a well known Jewish pastry made with cream cheese dough. This bite-sized treat can have a wide variation of fillings such as nuts, poppy seeds, chocolate, or jam.
Tips to make Rugelach cookies
- Use cold butter and cream cheese. The colder the ingredients, the flakier the dough will be.
- If you don’t have a pastry blender/cutter, you can use a knife or your hands instead. If you use your hands, work quickly so that your warm hands don’t soften the butter too much.
- When rolling out each dough ball, keep the rest of the dough balls in the refrigerator.
Ingredients for rugelach cookies
- all-purpose flour
- unsalted butter
- cream cheese
- egg yolk
- apricot jam
- toasted walnuts
Can I make Rugelach ahead of time?
Yes! You can easily make these a few days in advance. Once they are completely cooled, store them in an airtight container at room temperature.
Can I freeze rugelach dough?
Yes, you can! wrapped the unbaked rugelach dough in plastic wrap, then in another layer of foil. Freeze for up to 3 months.
- 3 cups flour
- 1 1/2 cup butter cold
- 1 8 oz pkg. cream cheese, cold
- 1 egg yolk
- Pinch of salt
- 1 cup Jam
- 1 cup toasted walnuts
- powdered sugar optional
Sift the flour and salt into a large mixing bowl.
Slice the cold butter into cubes and cut it into the flour using a pastry cutter. Continue cutting through until the pieces of butter are about the size of a pea.
Add the cream cheese and continue to cut through until the cream cheese is pea sized as well.
Add the egg yolk to the flour and butter and begin working it in with your hands.
Continue to mend the dough together until it begins to take shape. Careful not to over mix the dough.
Cover the dough with plastic wrap and refrigerate for at least 3 hours.
Remove the butter from the refrigerator and divide it into 8 equal pieces.
Take one piece at a time and roll it out to a circle 12 inches in diameter.
Spread 2 tbsp of apricot jam onto the entire piece of dough. Then sprinkle 2 tbsp finely chopped walnuts on top.
Cut the round dough into 12 equal slices. If you don't have a pastry knife, use a pizza cutter for this step.
Tightly roll each rugalech starting from the wider end.
Place the rugalech onto a baking sheet lined with parchment paper and bake at 360 degrees Fahrenheit for 15-20 minutes or unit golden brown.
Once they are cooled to room temperate roll them in powdered sugar.