Apricot Pecan Rugelach
Apricot Pecan Rugelach
If you love nuts and jams, and buttery cookies, then these are for you!
A perfect holiday cookie!
If you’re looking for a delicious, buttery, flaky and unique cookie for the holiday season, these Apricot Pecan Rugelach are a great option! Don’t be intimidated by the number of steps, they’re really very easy to make. And you’re going to love them. Makes a big batch too!
Rugelach Recipe Tips
- NUTS: I used a mixture of half pecans and half almonds, but you can use any nut combination that you like. Walnuts, pecans or almonds are delicious!
- JAM: You can use any flavour you like! I used apricot jam for these, you can also try marmalade, raspberry, strawberry, fig and more!
- MAKE AHEAD: You can make the dough and the filling up to 2 days ahead. Just let the dough warm up a bit before rolling it out (about 20 minutes or so).
- STORAGE: Keep in an airtight container.
- FREEZING: These cookies freeze well. Store in an airtight container or freezer bag for up to 2 months. You may need to sprinkle or roll them in more powdered sugar before serving. You can also freeze the dough before baking, just let thaw first, then bake.
How to Make Rugelach:
Don’t be intimidated to make these, they’re actually really easy. And the effort is worth it! Here’s a visual look at how to put them together:
Cut the butter and cream cheese into chunks, and put into a bowl to be creamed. Follow the steps in the recipe card below.
The dough will be split into 2 balls, and each rolled out into a 16 inch circle of even thickness. If the dough is too stiff, just knead it in your hands for a bit.
Using half of the jam/nut filling, spread it evenly over one circle of dough, leaving about a 1 cm space from the edge, as shown above (the other half goes on the other circle of dough).
First, use a knife to slice the dough into 4 equal quarters. Then slice each quarter into 6 equal pieces. It’s time to roll the Rugelach! For each wedge, start from the edge of the dough and roll to the centre.
Roll, roll, roll until you have a cute little crescent! Repeat with the other circle of dough.
Then take each dough crescent, generously dust it with powdered sugar, and place on a baking sheet and bake.
Apricot Pecan Rugelach
Ingredients
The Dough
- 2 1/3 cups all purpose flour
- 1/8 tsp salt
- 1 cup butter at room temperature, cut into chunks
- 1 – 8 ounce package of cream cheese at room temperature, cut into chunks
- 1/2 tsp grated lemon zest
- 1 tsp vanilla extract
- 1 vanilla bean pod (the seeds) (optional) scrape out the seeds from the centre
The Filling
- 2 cups pecans see tips
- 3/4 cup apricot jam see tips
- 1 1/2 tbsp honey
- 1/2 tsp ground cinnamon
Instructions
The Cookie Dough:
- In a bowl sift together the flour and salt. Set aside.2 1/3 cups all purpose flour, 1/8 tsp salt
- Add the chunks of butter and cream cheese to a stand mixer and cream until light and fluffy.1 cup butter, 1 – 8 ounce package of cream cheese
- Add the lemon zest, vanilla extract and vanilla bean seeds to the butter mixture. Mix well.1/2 tsp grated lemon zest, 1 tsp vanilla extract, 1 vanilla bean pod (the seeds)
- Add the flour mixture and mix well.
- Work the dough into a ball, then split the dough into 2 balls.
- Flatten each ball into a 6 inch disk, and wrap in plastic wrap. Refrigerate for at least 1 1/2 hours.
- Now make the filling.
The Filling:
- Preheat your oven to 350 degrees F.
- Spread the nuts evenly out onto a baking sheet. Toast the nuts in the oven for 6 to 9 minutes, or until lightly browned. Watch carefully, and don't burn them!2 cups pecans
- To a food processor add the toasted nuts, jam, honey and cinnamon. Combine until the pecans are coarsely ground.3/4 cup apricot jam, 1 1/2 tbsp honey, 1/2 tsp ground cinnamon
Putting it all together:
- After the dough has rested and chilled for the required time, take out one disc at a time from the fridge, it's time to roll it! (leave the other disc dough in the fridge until you are ready to work with it)
- Generously dust a clean work surface with about 2 tbsp to 1/4 cup of powdered sugar. (the more the better!)
- With a rolling pin roll the dough out into a 16 inch circle of even thickness. If the dough is too stiff, just knead it in your hands for a bit.
- Using half of the jam filling, spread it out evenly onto the dough, leaving about a 1 cm space from the edge.
- Using a knife slice the dough first into 4 equal quarters.
- Then slice each quarter into 6 equal pieces.
- It’s time to roll the rugelach! For each wedge, start from the edge of the dough and roll to the centre.
- Roll, roll, roll until you have a cute little crescent!
- Then take each dough crescent, generously dust it with powdered sugar, and place on a cookie sheet. Space them about 1 1/2 inches apart.
- Bake in a preheated 350 degree F oven for 14-18 minutes, until the tops start turning golden brown.
- Immediately remove them from the pan, and place them on a wire cooling rack.
- Generously dust them with powdered sugar again.
- Repeat all the above steps for the second disc of dough and the remaining jam/nut filling.
More Christmas Cookie Recipes
Everything from classic shortbread to gingerbread, sugar cookies, thumbprints, mint chocolate, hot chocolate, snowballs, peppermint, cut-out cookies, slice-and-bake and more!
Have a delicious day!
Oh WOW! are you bringing some of these?? please please . . .
Mmmmm! My grandma made something similar to this when she was alive and they were SO yummy!!!