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    Home » Recipes » Uncategorized

    Walnut Apricot Rugelach

    December 18, 2018 by Kelly 20 Comments

    Rugelach, tiny crescent shaped pastries, are a family favorite. A tender, flaky, cream cheese dough is wrapped around a filling of apricot jam, brown sugar, and walnuts. 

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies this recipe!

    Baked until golden brown and beginning to caramelize, Rugelach are light and buttery with wonderfully crisp edges and an addictive filling. Not overly sweet, they’re perfect with a cup of coffee.

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    This recipe by Nick Malgieri, the author of 12 pastry and baking cookbooks, and the founder of the baking program at the Institute of Culinary Education in New York City, was found by my daughter a few years ago and has become a family favorite. Nick uses the same method of making the dough as Dorie Greenspan, where the butter and cream cheese are cut into the flour in the food processor, making the pastry tender and flaky. The dough has to rest in the refrigerator for two hours (or overnight), but the wait is totally worth it.

    The changes I’ve made to Nick Malgieri’s original recipe are substituting walnuts for the almonds and orange zest for the lemon zest. I love using walnuts at this time of year, and apricot, walnut, and orange are a delicious flavor combination. I’ve also added a little salt to the dough, similar to Dorie Greenspan’s recipe, for that perfect balance of flavors.

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Jump to Section

    • Make the dough:
    • Prepare the filling and topping:
    • Roll the Rugelach:
    • Walnut Apricot Rugelach

    Make the dough:

    To make the dough, pulse the flour, butter, cream cheese, and salt in a food processor until it starts to clump together and forms large curds. You don't want to process it until it forms a ball of dough. This keeps the pastry tender and flaky.

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Divide the dough into two equal parts and form into a 6-inch disk. Wrap with plastic wrap and refrigerate for 2 hours or overnight. 

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Prepare the filling and topping:

    Stir the apricot jam until it is smooth and spreadable. I like to either remove or squish up  any large chunks. The walnuts for the filling will be roasted first to deepen their flavor. Mix the roasted walnuts with the cinnamon, brown sugar, and orange zest together in a bowl. 

    For the topping, combine the walnuts and sugar.

    Roll the Rugelach:

    Remove the dough from the refrigerator. Unwrap and roll out into a 10 to 11-inch circle on a lightly floured surface. Brush half of the apricot jam over the dough

    (Check out my new rolling pin that my dad made! 🙂 Love it! )

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

     Sprinkle half of the filling mixture on top of the jam. Using a sharp knife or pizza cutter, cut the circle into 12 equal pieces. (Cut the circle into fourths, then each fourth into three pieces. 

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Roll up each triangle of dough into a crescent starting at the wider outer edge. 

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Place each crescent on a parchment lined baking sheet. 

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Brush each crescent with egg wash and sprinkle on the walnut sugar topping mixture.

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Bake in a 350 degree oven until golden brown.

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Rugelach are the very best eaten on the day they are made. They can be stored in a tightly closed container for several days. 

    Rugelach can be frozen before they are baked. Bake straight rom the freezer, adding on a few minutes baking time. They can also be frozen after they are baked. 

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies
    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies
    Print
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    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies

    Walnut Apricot Rugelach


    ★★★★★

    5 from 12 reviews

    Print Recipe
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    Description

    Rugelach, tiny crescent shaped pastries, are a family favorite. A tender, flaky, cream cheese dough is wrapped around a filling of apricot jam, brown sugar, and walnuts. Rugelach are light and buttery with wonderfully crisp edges and an addictive filling. Not overly sweet, they’re perfect with a cup of coffee.


    Ingredients

    Scale

    Cream Cheese Pastry::

    • 1 cup all-purpose flour ((198g))
    • 8 tablespoons cold butter ((113g))
    • 4 oz cold cream cheese ((113g))
    • ¼ teaspoon salt

    Filling

    • ⅓ cup apricot jam ((103g))
    • ½ cup chopped toasted walnuts ((57g))
    • ¼ cup brown sugar ((53g))
    • ¼ teaspoon cinnamon
    • 1 teaspoon finely grated orange zest

    Topping:

    • 1 egg
    • ¼ cup sugar ((53g))
    • ¼ cup chopped walnuts ((28g))

    Instructions

    For the Cream Cheese Pastry:

    1. Cut the cold butter and cream cheese into 12 small cubes each. 
    2. Pulse in a food processor with the flour and salt until it starts to clump together, forming curds. Don't process long enough for it to gather into a ball.
    3. Divide the dough into two equal pieces and flatten into six-inch disks. Cover with plastic wrap and refrigerate for two hours or overnight.

    For the Filling:

    1. Stir the apricot jam until spreadable. Squish any large chunks.
    2. Combine the roasted walnuts, brown sugar, cinnamon, and orange zest in a bowl. 

    For the Topping:

    1. Whisk the egg in a bowl.
    2. Combine the sugar and walnuts in a bowl.

    Roll out and fill the pastry:

    1. Remove the pastry from the refrigerator and remove plastic.
    2. On a lightly floured surface, roll each disk out into a 10 to 11-inch circle.
    3. Brush half of the apricot jam over each circle, then sprinkle half of the walnut, brown sugar, and cinnamon mixture over the jam on each circle.
    4. Using a sharp knife or a pizza cutter, cut the circles into 12 triangles each. (Cut the circle into fourths and each fourth into 3 pieces.)
    5. Roll each triangle up into a crescent, starting at the wide end.
    6. Place on a parchment lined baking sheet.
    7. Brush each Rugelach with beaten egg, then sprinkle on the walnut and sugar mixture.
    8. Bake in a 350 degree F oven until golden and beginning to caramelize, about 25-30 minutes.
    9. Remove from oven and cool on a rack.
    10. Best eaten the day they are made. However, they can be stored in a closed container at room temperature for several days.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Rugelach, tiny crescent shaped pastries, are afamily favorite. A tender, flaky, cream cheese dough is wrapped around afilling of apricot jam, brown sugar, and walnuts. #rugelach #cookies #cookierecipes #recipes #holidayrecipes #holidaydesserts #holidaycookies


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    1. angiesrecipes

      December 19, 2018 at 6:20 am

      These cookies are definitely a MUST for the holiday cookie tray!

      Reply
      • Kelly

        December 19, 2018 at 10:16 am

        Thanks so much, Angie! They're one of our favorites!

        Reply
        • LuAnn

          December 11, 2021 at 10:30 am

          I was wondering what other flavor of jam could I use in place of the apricot jam? Thank you. These look amazing. Can't wait to try them.

          Reply
          • Kelly

            December 12, 2021 at 8:11 pm

            Hi LuAnn, I think raspberry or cherry would be wonderful. You could really use any flavor that you like! Thanks so much!

            Reply
    2. Dawn

      December 20, 2018 at 8:29 am

      Love any kind of zest in baked goods and these sound and look absolutely wonderful, Kelly! You make it look too easy to prepare these. I'm thinking these would be so lovely Christmas morning alongside some coffee 🙂 ...or maybe a random Thursday afternoon, lol.

      ★★★★★

      Reply
      • Kelly

        December 20, 2018 at 10:18 am

        I love how they're not overly sweet, making them an excellent choice for morning or afternoon. A random Thursday - kind of like today 😉 - would be perfect! Too bad they were all eaten and I didn't get a chance to sneak a few into the freezer. 🙂 Thanks so much, Dawn!

        Reply
    3. Ron

      December 20, 2018 at 10:08 am

      Kelly, your Rugelach look wonderfully tasty, I've not tasted these, in fact, I had to go to Mr. Google to learn about Rugelach. A great recipe and fantastic tutorial.

      ★★★★★

      Reply
      • Kelly

        December 20, 2018 at 10:28 am

        Thanks so much, Ron! I'm glad to introduce you to something new! They are very tasty and very versatile. You can fill them with any variety of fillings - jams, chocolate, nuts (or not), raisins, or other dried fruits. Since the dough is not sweetened, they can also be made with savory fillings.

        Reply
    4. 2pots2cook

      December 21, 2018 at 12:51 pm

      Holy Smoke ! Love it and sharing !

      ★★★★★

      Reply
      • Kelly

        December 21, 2018 at 1:32 pm

        Thanks so much! 🙂

        Reply
    5. Natalie

      December 23, 2018 at 12:28 am

      I love rugelach cookies! They look so delicious and the flavors combo sounds divine ♥

      ★★★★★

      Reply
      • Kelly

        December 23, 2018 at 11:59 am

        The apricot and walnut combo is so good! My favorite part is how they caramelize on the edges. Thanks so much, Natalie!

        Reply
    6. William

      December 29, 2018 at 7:22 am

      Made this recipe and brought them into the office, they were gone within an hour and everyone raved about them and was asking for the recipe. Gotta love a recipe that is not only delicious but also foolproof and so so easy! Thank you for sharing this, Kelly!

      ★★★★★

      Reply
      • Kelly

        January 05, 2019 at 4:36 pm

        Aw, thanks so much for your kind words, William!

        Reply
    7. David

      January 05, 2019 at 1:56 pm

      I was just having a conversation with my friend Lynn about the butter to cream cheese ration. My cream cheese dough only has 3 ounces - everything else is the same! That extra ounce makes for perfect rugelach - as seen in your photos! I can't wait to try them!

      Reply
      • Kelly

        January 05, 2019 at 4:33 pm

        They're so tender and flaky! Thanks so much, David!

        Reply
    8. Jeff the Chef

      February 13, 2019 at 12:02 am

      I love rugelach! But I've never made them, so thanks for the recipe!

      Reply
      • Kelly

        February 13, 2019 at 12:10 am

        They're pretty easy to make and so delicious. Thanks so much, Jeff!

        Reply
    9. Deborah Goulding

      October 18, 2022 at 6:59 am

      These are so delicious and addictive! I made for the holidays last year and I received rave reviews! One neighbor said they were even better than from a bakery! I was wondering if I could double the recipe each time as it would cut back on the labor somewhat?

      ★★★★★

      Reply
      • Kelly

        October 23, 2022 at 3:47 pm

        So happy you like them, Deborah! You should be able to double the recipe. Divide it in half before rolling out into two circles.

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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