Apricot Rugelach

Adapted from Ina Garten

Makes ~4 dozen cookies

8 oz cream cheese, room temperature

1/2 lb. unsalted butter, room temperature

1/4 c. granulated sugar, plus 9 tbsp.

1/4 tsp. kosher salt

1 tsp. pure vanilla extract

2 c. all-purpose flour

1/4 c. light brown sugar, packed

1 1/2 tsp. ground cinnamon

1 c. walnuts, finely chopped

3/4 c. raisins

1/2 c. apricot preserves, pureed in a food processor

1 egg beaten with 1 tbsp. milk, for egg wash


1. Cream the cream cheese and butter in the bowl of an electric mixer with the paddle attachment until light. Add 1/4 cup granulated sugar, salt, and vanilla. With the mixer on low speed, add the flour and mix just until combined.


2. Dump the dough out onto a well-floured surface and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic wrap, and refrigerate one hour. 


3. Meanwhile, make the filling. In a small bowl, combine 6 tbsp. of granulated sugar, brown sugar, walnuts, 1/2 tsp. cinnamon, and the raisins if using.

4. On a well-floured surface, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tbsp. apricot preserves and sprinkle with 1/2 cup of filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges (a pizza cutter works well)-- cutting the whole circle into quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

5. Preheat oven to 350 F. Brush each cookie with the egg wash. Combine remaining 3 tbsp. granulated sugar and 1 tsp. cinnamon and sprinkle on the cookies. Bake for 15-20 minutes or until lightly brown. Remove to a wire rack and allow to cool completely before serving.

Printed from Playing House