For an extra touch, brush the baked rugelach with melted apricot jam and sprinkle with powdered sugar once cooled. If you don't have pecans, walnuts or almonds can be substituted. The dough can be made ahead of time and stored in the refrigerator for up to 2 days.
Apricot Rugelach
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING48 People
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VIEWS15
Delicate and buttery, these Apricot Rugelach are filled with a sweet apricot preserve and crunchy pecans, spiced with a hint of cinnamon. A delightful treat that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol15 mg
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Fiber0 g
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Protein1 g
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Saturated Fat4 g
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Sodium41 mg
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Sugar7 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Filling (5 minutes): In a medium bowl, combine the ground pecans, 1/2 cup sugar, and cinnamon. Mix well and set aside.
02
StepMake the Dough (10 minutes): In a large bowl, cream together the softened butter and cream cheese until smooth. Add the 2 cups of flour and 2 tablespoons of sugar. Blend until just combined, being careful not to overmix. Divide the dough into four equal pieces.
03
StepShape and Chill (1 hour + 5 minutes): Gently roll each piece of dough into a ball and lightly dust with flour, shaking off any excess. Place each ball between two sheets of waxed paper or parchment paper. Using a rolling pin, roll each piece into a 10-inch circle. Stack the circles (with paper between them) and refrigerate for at least one hour to allow the dough to firm up.
04
StepPreheat and Prepare (5 minutes): Preheat your oven to 375°F (190°C). Lightly grease two baking sheets.
05
StepAssemble the Rugelach (20 minutes): Remove one circle of dough from the refrigerator. Peel off the top layer of parchment paper. Spread the dough evenly with a thin layer of apricot preserves. Sprinkle the nut filling evenly over the apricot preserves. Using a sharp knife or pizza cutter, cut the circle into 12 pie-shaped wedges. Starting at the wide edge, roll each wedge towards the point to form a crescent shape. Place the rugelach on the prepared baking sheets, point-side down.
06
StepBake (12-15 minutes): Bake in the preheated oven for 12 to 15 minutes, or until the rugelach are golden brown.
07
StepCool and Serve (15 minutes): Let the rugelach cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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RECIPE REVIEWS
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Angelica Mante
Jun 26, 2025The dough was a little sticky, but the end result was totally worth it. I added a little lemon zest to the apricot filling, and it was fantastic!
Jordon Schumm
Jun 23, 2025I've made these rugelach several times now, and they always come out perfectly. The recipe is well-written and easy to follow.
Dariana Conroy
May 7, 2025These were so easy to make and tasted amazing! My family loved them.