Recipe Details
Ingredients
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1cupbutter, softened
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1(8 ounce) packagecream cheese, softened
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1teaspoonvanilla extract
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¼teaspoonsalt
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2cupsall-purpose flour
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¾cupwhite sugar
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1cupchopped walnuts
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¾cupdried apricots, chopped
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¼cuppacked brown sugar
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1 ½teaspoonsground cinnamon
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½cupseedless raspberry preserves
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1tablespoonmilk
Cooking Directions
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Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
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Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
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Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
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Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
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Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
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Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
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Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe48 | |
Calories116 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 4g |
18% |
Cholesterol 15mg |
5% |
Sodium 54mg |
2% |
Total Carbohydrate 12g |
4% |
Dietary Fiber 1g |
2% |
Total Sugars 8g |
|
Protein 1g |
3% |
Vitamin C 0mg |
0% |
Calcium 11mg |
1% |
Iron 0mg |
2% |
Potassium 49mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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