Apricot Pecan Rugelach

Apricot Pecan Rugelach, a traditional Jewish pastry that’s perfect for festive gatherings. This vegetarian treat features a flaky dough filled with apricot jam and crunchy pecans, making it a delightful addition to any dessert table. With gluten, dairy, and nut allergies in mind, this recipe is a must-try for those seeking a flavorful yet accommodating option.

The rich flavor profile of apricot and pecans makes these pastries versatile for brunches or holiday celebrations. Packed with nutrients, they offer a satisfying bite without compromising on taste.

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Recipe Collection: Dessert

Serving Size: 48

Cooking Time: 90 minutes

Overview

Apricot Rugelach is a delightful pastry filled with a sweet and nutty mixture of apricot jam and pecans. This traditional treat is perfect for festive occasions like Hanukkah and Christmas, offering a delicious combination of flavors and textures.

Diet Type

Vegetarian

Allergies

Nuts, Dairy, Gluten

Cuisine

Jewish

Ingredients

• 1 Cup pecans, ground
• 0.5 Cup white sugar
• 1 Tablespoon cinnamon, ground
• 1 8 Ounces (oz) package cream cheese, packaged
• 2 Cups all-purpose flour, sifted
• 1 Cup butter, softened
• 2 Tablespoons white sugar
• 0.25 Cup all-purpose flour, sifted
• 1 Cup apricot jam

Steps

1. Prepare the Filling: In a bowl, combine ground pecans, 0.5 cups of sugar, and ground cinnamon. Set aside.
2. Make the Dough: In a large bowl, soften butter and packaged cream cheese. Add 2 cups of sifted flour and 2 tablespoons of sugar, blending well. Divide the dough into four pieces.
3. Shape the Dough: Roll each piece into a ball and dust with 0.25 cups of sifted flour, shaking off excess. Roll each piece between sheets of waxed paper into a 10-inch circle. Stack the circles and refrigerate for at least one hour.
4. Preheat the Oven: Set the oven to 375 degrees F (190 degrees C) and grease baking sheets.
5. Assemble the Rugelach: Spread a light layer of apricot jam on each circle of dough. Evenly distribute the nut filling over the circles. Cut each circle into 12 pie-shaped wedges. Roll each wedge from the wide edge to the point and place on baking sheets, point side down.
6. Bake: Bake in the preheated oven until golden, about 12 to 15 minutes.

Cook's Note: If the jam melts onto the baking sheets, transfer the rugelach to another sheet to prevent burning or use a double pan for the last half of baking.