Raspberry Apricot Bliss Rugelach Recipe

Recipe Collection: Dessert

Raspberry Apricot Bliss Rugelach, a vegetarian-friendly treat that combines the tartness of raspberry preserves with the chewy texture of dried apricots. This Jewish-inspired recipe is perfect for festive gatherings or cozy afternoons with tea. Note that it contains dairy, nuts, and gluten, making it a delightful option for those who can enjoy these ingredients.

These cookies are versatile enough to be served as a dessert or a snack, making them a great addition to any meal. You can easily find this recipe and more in your easyChef Pro cookbook, complete with a convenient shopping list feature to ensure you get the best price per serving.

Get ready to impress your friends and family with this scrumptious treat!

Overview

Raspberry and Apricot Rugelach is a delightful twist on the traditional rugelach cookie, featuring a rich, buttery dough filled with a fruity combination of raspberry preserves and chopped apricots. This recipe yields a batch of 48 cookies, perfect for sharing during festive occasions or enjoying as a sweet treat with tea or coffee.

Diet Type

Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

Jewish

Serving Size: 48

Cooking Time: 180 minutes

Ingredients

• 1 Cup butter, softened
• 8 Ounces cream cheese, softened
• 1 Teaspoon vanilla extract
• 0.25 Teaspoon salt
• 2 Cups all-purpose flour
• 0.75 Cups white sugar, divided
• 1 Cup walnuts, chopped
• 0.75 Cups dried apricots, minced
• 0.25 Cup brown sugar, packed
• 1.5 Teaspoons cinnamon, ground and divided
• 0.5 Cup raspberry preserves, seedless
• 1 Tablespoon milk

Steps

1. Beat the softened butter and cream cheese with an electric mixer on low speed until smooth. Add vanilla extract, salt, 1 cup of flour, and 0.25 cup of white sugar, and blend until smooth. Stir in the remaining flour by hand.
2. Divide the dough into 4 equal pieces, wrap each in plastic wrap, and refrigerate for at least 2 hours or overnight until firm.
3. In a medium bowl, mix walnuts, apricots, brown sugar, 0.25 cup plus 2 tablespoons of white sugar, and 0.5 teaspoon of cinnamon. Set aside.
4. Preheat the oven to 325°F (165°C). Line two large baking sheets with foil and grease the foil.
5. Roll one piece of chilled dough on a lightly floured surface into a 9-inch round. Spread 2 tablespoons of raspberry preserves on top and sprinkle with about 0.5 cup of the apricot filling. Press the filling gently onto the dough.
6. Cut the dough into 12 equal wedges. Roll up each wedge from the curved edge, jelly-roll style, and place on the prepared baking sheets, point-side down, about 0.5 inch apart. Repeat with the remaining dough.
7. Mix the remaining 2 tablespoons of sugar with 1 teaspoon of cinnamon. Brush the rugelach with milk and sprinkle with the cinnamon sugar mixture.
8. Bake in the preheated oven for 30 to 35 minutes, rotating the baking sheets halfway through, until golden. Remove the rugelach immediately to wire racks to cool. Store in a tightly covered container once cooled.

Enjoy these delightful cookies with your favorite tea or coffee!