Apricot Rugalach

Apricot Rugalach
24 servings

For added flavour, try making these rugalach with good-quality cream cheese – it’s softer than most regular store-bought varieties so the dough can become soft when you’re working with it. If this happens to you, just stick the whole thing in the fridge for a few minutes and it will firm right up, making it easier to work with.



1 ¼
cup flour
Tbsp sugar
pinch salt
vanilla bean, scraped
cup unsalted butter, cold cut into pieces
oz cream cheese, cold, cut into chunks
cup apricot jam
cup chopped pecans


Step 1

Combine the flour, sugar, salt and vanilla bean scrapings in a food processor.

Step 2

Add the butter and pulse until mixture is the consistency of coarse meal.

Step 3

Add the cream cheese and pulse until mixture just starts to come together.

Step 4

Divide the dough into 2 pieces and pat each piece into a disk.

Step 5

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 6

Preheat oven to 350 degrees F.

Step 7

Line a baking sheet with parchment paper.

Step 8

Remove one piece of dough from the fridge.

Step 9

Roll dough between 2 sheets of wax paper into an 11-inch circle.

Step 10

Remove wax paper.

Step 11

Spread half the jam onto the dough.

Step 12

Sprinkle with half the nuts.

Step 13

Gently press filling into dough with rolling pin.

Step 14

Cut the circle into 12 wedges and roll each wedge up towards the center to make a crescent shaped roll.

Step 15

Place rolls on the parchment-lined baking sheet and bake for about 20 minutes, rotating tray halfway through, until done and golden in colour.

Step 16

Cool completely on a rack.

Step 17

Repeat with the remaining dough.

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