Apricot Almond Rugalach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APRICOT ALMOND RUGELACH



Apricot Almond Rugelach image

Provided by Rebecca Blackwell

Number Of Ingredients 11

2 1/3 cups all-purpose flour
1/4 tsp salt
1 cup (2 sticks) unsalted butter, slightly softened
1 8-oz package cream cheese, slightly softened
Approximately 1/2 tsp finely grated lemon zest, a little more or a little less depending on your personal preference
2 tsp pure vanilla extract
2 1/4 cups chopped almonds (or pecans)
3/4 cup apricot preserves
1 1/2 tbsp honey
1/2 tsp ground cinnamon
1 cup powdered sugar, for rolling and topping

Steps:

  • Stir together the flour and the salt and set aside.
  • Beat together the butter, cream cheese, vanilla and lemon zest with an electric mixer until well blended and fluffy, about 3 minutes. On low speed, mix in the flour mixture just until combined.
  • Divide the dough in half, shape each into a small disk, wrap in plastic wrap and refrigerate for an hour or two. You want the dough to be firm, but not hard. (The dough may be refrigerated for up to 2 days. Just set it out on the counter to soften about 45 minutes before you want to use it.)
  • Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
  • Spread the almonds in a baking pan and toast in the oven for about 15 minutes, until lightly browned and fragrant. Turn out into a medium bowl or plate and let cool to room temperature.
  • Combine all the filling ingredients in a small bowl. (This can be done ahead of time. Store in the refrigerator for up to 4 days. Bring to room temperature before using.)
  • Liberally sprinkle a work surface with powdered sugar. Remove one portion of dough from the refrigerator and roll out into a 12-inch circle. Use as much powdered sugar as you need to keep the dough from sticking to the work surface and the rolling pin. As you roll, slide a large spatula or dough scraper underneath the dough to ensure it's not sticking to your work surface.
  • Spread half the filling over the top of the dough to within a 1/4 inch of the edge.
  • Using a large, sharp knife or pizza cutter, cut the dough into quarter wedges, then slice each quarter into 4 wedges.
  • Beginning with the wide end, roll up each wedge and place point side down on your parchment lined baking sheet. Pat each down slightly. Repeat with the remaining dough and filling.
  • Generously dust the rugelach with powdered sugar and bake in the center of the oven for 10 minutes. Dust again with powdered sugar and bake an additional 5 - 10 minutes. When done, the dough will look "set", will be very lightly tinged with brown on top. *It's better to err on the side of slightly underdone than slightly over done.
  • Transfer the rugelach to a wire rack and let cool completely
  • Store in an airtight container for a week or freeze.

APRICOT-ALMOND RUGELACH



Apricot-Almond Rugelach image

A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)

Provided by Jenn Louis

Categories     dessert

Time 2h15m

Yield 12 servings

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 sticks cold unsalted butter, diced
6 ounces cold cream cheese, cut into 8 pieces
3/4 cup apricot jam, divided
1/2 cup sugar, divided
1/2 cup sliced almonds, toasted, divided

Steps:

  • Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
  • Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
  • Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
  • Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
  • Bake rugelach until golden, 25-35 minutes. Remove to a wire rack, let cool, and serve.

RUGELACH WITH RAISINS, ALMONDS AND APRICOT



Rugelach With Raisins, Almonds and Apricot image

This is a recipe I have in a book called the "King Arthur Cookie Companion". Originally it was a "Cherry Nut Rugelach", but I wanted to stick with what felt more like home with me, so I went ahead and tweaked it. You can use walnuts or almonds, just make sure that you TOAST THEM before chopping them up! I'm not Jewish, nor is my family, but we love this all the same. We like to call this our "Adopted Jewish Recipe". People are nearly brought to tears when eating this beautiful, amazing cookie. Be sure to have some helpers, because the yield to this is astronomical!! This will make 64 cookies. Yes, 64!!

Provided by ToxicTeacaakes

Categories     Dessert

Time 2h50m

Yield 64 rugelach, 64 serving(s)

Number Of Ingredients 15

1 cup unsalted butter
1 (8 ounce) package cream cheese (Any brand, but Philadelphia is recommended)
1/2 cup sugar
1 1/4 teaspoons salt
3 cups of all purpose unbleached flour
1 cup raisins
3/4 cup toasted almond (Walnuts will work too, but toast them!)
1 cup sugar
1/4 cup unsalted butter, melted
2 1/2 teaspoons cinnamon
1/4 teaspoon salt
3/4-1 cup apricot jam (Note ( Try to get it as fine as possible, avoid the chunky preserves this time.)
1 large egg
2 teaspoons water
coarse sugar or pearl sugar

Steps:

  • We're starting with the dough here. Grab your two sticks of butter and cream cheese, and pile it into a large bowl. Beat these until they are light. You can use an electric mixer or get in a good workout and use a wooden spoon.
  • Next you'll want to add your sugar and your salt, and beat it until it becomes fluffy. Again, an electric mixer is preferred, but you can always opt for the workout and use a wooden spoon!
  • This part you will need a wooden spoon no matter what. Stir your flour into your mixture, then gather the dough into a ball and knead it until it's smooth and all the flour is fully mixed.
  • Divide your dough ball in half, then divide each half into halves. Do you see where this is going? Now, take your four quarters and half each of them. You should now have 8 little dough balls.
  • Flatten each of your 8 dough balls into thick disks, and wrap them with plastic wrap, or "Cling film" as my friend likes to say. Let these guys chill out in your fridge for at least an hour. The longer, the better! (Note: You could stop here if you wanted to, and continue another day or such.).
  • When you're ready to continue, or after at least 1 hour, preheat your oven to 350°F Lightly grease (Or parchment) two baking sheets (Three is even better!). Use parchment! It's better. These cookies will ooze as they cook, and with parchment there's much less cleanup.
  • Now let's move on to the filling. If you have a food processor, you can add all the filling ingredients except for the apricot jelly (Your raisins, sugar, butter, cinnamon, almonds, and salt) and pulse a few times. If you're like me you don't have a food processor, so finely dice your Raisins and Almonds (There's a lullaby called that, did you know that?). Then add your sugar, butter, cinnamon and salt and mix well.
  • Shaping the cookies: Work with only one dough disk at a time, and keep the others refrigerated while you do this. Here's where your team of helpers, if you have any, will come in handy. On a piece of parchment or a lightly floured work surface, roll the dough into an 8 inch circle. Take the top off of your apricot jam and place it (Or a the lid to a salad dressing bottle, or something similar) smack in the middle of your dough circle.
  • Spread a thin layer of the apricot jam into the dough circle, making sure to leave about a 1/2 inch uncovered border on the outside. Then, sprinkle 1/4 cup of your filling over the dough, again staying within your 1/2 inch boundaries (And that lid in the center!).
  • Carefully remove the lid, and use a sharp knife or a pizza wheel to cut your circle into 8 equal wedges.
  • Starting at the wide (Outside) Edge of each wedge, roll it toward its narrow edge, just like you would on a crescent roll. Place these rolled wedges, tips down (Filling up!) onto one prepared baking sheet, then carefully bend the tips into a crescent shape. Remember the crescent roll.
  • Now for the topping. Crack your egg into a small bowl and add about 1 tsp of water. Brush this egg wash onto your rugelach, and top them with that granulated or coarse sugar. Bake them for 20 minutes. Set your timer. Once they're done, carefully remove them from the oven and remove from the baking sheet(s), setting them on a wire rack to cool.
  • While one batch is cooking, repeat the same steps with the remaining dough disks. If you have a team of helpers, you can get an assembly line going so you never have to stop! It makes it all the easier, also.
  • Enjoy!

Nutrition Facts : Calories 110.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 16.3, Sodium 69.5, Carbohydrate 13.9, Fiber 0.5, Sugar 7.9, Protein 1.4

PISTACHIO AND DRIED-APRICOT RUGELACH



Pistachio and Dried-Apricot Rugelach image

Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 4h45m

Yield Makes 32

Number Of Ingredients 12

2 sticks unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/4 teaspoon kosher salt
2 cups all-purpose flour, plus more for dusting
2 cups dried apricots
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
1 cup shelled pistachios, preferably Sicilian
1 large egg, lightly whisked
Sanding sugar, for sprinkling

Steps:

  • Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
  • Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
  • Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
  • Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

RUGELACH II



Rugelach II image

Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.

Provided by Marge

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 48

Number Of Ingredients 9

1 cup ground pecans
½ cup white sugar
1 tablespoon ground cinnamon
1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter
2 tablespoons white sugar
¼ cup all-purpose flour
1 cup apricot preserves

Steps:

  • To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
  • In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
  • Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.
  • Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
  • Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
  • Bake 12 - 15 minutes.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 12.2 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 41.2 mg, Sugar 7 g

More about "apricot almond rugalach recipes"

APRICOT RUGELACH - VERONIKA'S KITCHEN
Dec 12, 2020 When ready to bake, take the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter. Preheat the oven to 350°F, line a baking pan with parchment paper and set aside. Roll out each piece of …
From veronikaskitchen.com


APRICOT RUGELACH - OUI, CHEF
Dec 16, 2014 Transfer the apricot sauce to a blender or food processor and pulse. Add the walnuts and marmalade, and process again to form a paste. Stir in the brandy to taste and set aside to cool. Assembling the rugelach: Preheat …
From ouichefnetwork.com


APRICOT RUGELACH RECIPE - CHEF'S RESOURCE RECIPES
Here is the nutrition information for this recipe: Summary: 112 calories, 7g fat, 12g carbs, 1g protein; Tips & Tricks. To make this rugelach recipe even more delicious, try the following tips: …
From chefsresource.com


APRICOT ALMOND RUGALACH – RECIPE WISE
Delicious Apricot Almond Rugalach for your sweet cravings. by The Chef in Pastry. Prep 45 min
From recipewise.net


APRICOT ALMOND RUGALACH - MASTER RECIPES
1 . Stage. To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs.
From master-recipes.com


DELICIOUS APRICOT-ALMOND RUGALACH RECIPE - MICHIGANPLUM.ORG
Sep 19, 2023 Enjoy the delightful combination of sweet apricot and crunchy almonds in these scrumptious apricot-almond rugalach cookies. This traditional Jewish pastry is perfect for any …
From michiganplum.org


APRICOT ALMOND RUGELACH RECIPE - YUMMLY
Apricot Almond Rugelach With Unbleached All-purpose Flour, Salt, Unsalted Butter, Cream Cheese, Grated Lemon Zest, Vanilla Extract, Chopped Almonds, Apricot Preserves, Honey, Ground Cinnamon, Powdered Sugar
From yummly.com


APRICOT-ALMOND RUGELACH - FLOUR ARRANGEMENTS
Sep 6, 2020 Tender, flaky cream cheese pastry provides the perfect vehicle for apricot jam and sweet almond filling in these Apricot-Almond Rugelach. ... This recipe starts with a cinnamon-laced dough made with butter and cream …
From flourarrangements.org


RECIPE: APRICOT ALMOND RUGALACH - RECIPELINK.COM
Recipe: Apricot Almond Rugalach: Desserts-Cookies, Brownies, Bars: Save ; Apricot Almond Rugalach These cookies freeze well either baked or unbaked. Makes 2 dozen (24 servings). …
From recipelink.com


APRICOTS WITH ALMONDS RUGELACH - MY COOKIE JOURNEY
Aug 24, 2021 Weigh or measure the flour, salt and add to a food processor.Pulse 1 or 2 times. Next, cut up the butter and cream cheese and add to the flour. Pulse till it looks like small little balls. Next, take the egg yolk and …
From mycookiejourney.com


APRICOT-ALMOND RUGELACH - CITYLINE
Dec 1, 2020 For the dough, Place the flour, butter, cream cheese, sugar, and vanilla in a food processor. Pulse until uniform large ball forms. Divide into three equal balls and wrap each in plastic wrap.
From cityline.tv


EASY APRICOT RUGELACH RECIPE - GIMME YUMMY RECIPES
Dec 22, 2022 Ingredients For Apricot Rugelach. 3 cups all-purpose flour (360 grams) 1/2 teaspoon salt (2.5 grams) 2 teaspoons sugar (8 grams) 1 3/4 cups unsalted butter (390 grams), cut into cubes
From gimmeyummy.com


APRICOT RUGELACH (VIDEO) - SIMPLY HOME COOKED
Dec 8, 2022 Ingredient Notes. All-purpose flour-This is the base for the pastry dough.Unsalted butter– Cold butter is the key to this flaky pastry dough.Unsalted is best to control the salt level. Cream cheese– Rich and creamy, this adds …
From simplyhomecooked.com


THE 24 BEST COOKIES FOR A HOLIDAY COOKIE SWAP
3 days ago Get Recipe: Chocolate Cranberry Rugelach. ... Get Recipe: Almond Crescent Cookies. ... Get Recipe: Apricot Hamantaschen. Traditionally made during Purim, these little …
From yahoo.com


APRICOT ALMOND RUGALACH - NONONSENSE.RECIPES
Step 1 To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the …
From nononsense.recipes


Related Search