These delightful Apricot Rugelach are buttery, flaky pastries filled with sweet apricot jam and crunchy walnuts, perfect for a treat or dessert.

Scale

1 cup unsalted butter softened

8 oz cream cheese softened

¼ cup granulated sugar

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

¼ teaspoon salt

1 cup apricot jam

1 ⅓ cups walnuts finely chopped

1 egg for egg wash

¼ cup course sugar

In a large bowl, cream together softened butter, cream cheese, granulated sugar, and vanilla extract until smooth.
Gradually add in flour and salt, mixing until well combined to form a dough.
Divide the dough into four equal parts, wrap in plastic, and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
On a floured surface, roll out one portion of dough into a circle about 1/8 inch thick.
Spread a thin layer of apricot jam over the dough and sprinkle with chopped walnuts.
Cut the circle into 8 wedges and roll each wedge from the wide end to the point.
Place the rolled rugelach on the prepared baking sheets, brush with egg wash, and sprinkle with coarse sugar.
Bake for 25-30 minutes or until golden brown. Allow to cool before serving.

These rugelach can be stored in an airtight container for up to a week. You can also substitute the filling with other jams or nuts to your liking.

Keywords: Apricot Rugelach, pastry, dessert, cookies, baking