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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

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.
5 from 5 votes


Cream Cheese Pastry::

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


  • 1/3 cup apricot jam (103g)
  • 1/2 cup chopped toasted walnuts (57g)
  • 1/4 cup brown sugar (53g)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon finely grated orange zest


  • 1 egg
  • 1/4 cup sugar (53g)
  • 1/4 cup chopped walnuts (28g)


For the Cream Cheese Pastry:

  • Cut the cold butter and cream cheese into 12 small cubes each. 
  • 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.
  • 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:

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

For the Topping:

  • Whisk the egg in a bowl.
  • Combine the sugar and walnuts in a bowl.

Roll out and fill the pastry:

  • Remove the pastry from the refrigerator and remove plastic.
  • On a lightly floured surface, roll each disk out into a 10 to 11-inch circle.
  • 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.
  • 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.)
  • Roll each triangle up into a crescent, starting at the wide end.
  • Place on a parchment lined baking sheet.
  • Brush each Rugelach with beaten egg, then sprinkle on the walnut and sugar mixture.
  • Bake in a 350 degree F oven until golden and beginning to caramelize, about 25-30 minutes.
  • Remove from oven and cool on a rack.
  • Best eaten the day they are made. However, they can be stored in a closed container at room temperature for several days.
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