Pin it
These buttery apricot rugelach turn basic components into fancy treats with just the right mix of flaky pastry, fruity apricot filling, and crunchy walnut bits. Letting the dough sit overnight builds amazing taste and softness, making these cookies a must-have for special events or everyday snacking.
I started making these rugelach for a Hanukkah party ages ago, and now they've become my go-to holiday cookie. Even my buddies who say they don't care for fruity desserts always ask me for these pastries once December rolls around.
What You'll Need
- Unsalted butter: gives the dough its rich base and lets you manage how salty it turns out
- Cream cheese: adds that unique zippy flavor and soft feel that makes rugelach stand out
- All purpose flour: builds just the right texture without getting tough when you handle it correctly
- Apricot jam: brings sunny sweetness and pretty color contrast pick one with real fruit chunks
- Walnuts: give that needed crunch and nutty taste lightly toast them before chopping to bring out their flavor
- Coarse sugar: adds that lovely sparkle and satisfying crunch when you bite each cookie
How To Make Them
- Mix Butter and Cheese:
- Whip room temperature butter with cream cheese until it looks paler and gets fluffy, taking about 3 minutes. This puts air in your dough for softer cookies. Make sure your ingredients aren't cold or melty they need to be truly room temp for best results.
- Add Sweet Stuff:
- Stir in sugar and vanilla until they're fully mixed in, making sure to scrape the bowl sides so everything blends evenly. Your mix should look smooth and silky now.
- Put In Dry Parts:
- Throw in flour and salt, stirring just until they disappear. Your dough will feel soft but won't stick to your hands. Don't mix too long after the flour vanishes or you'll end up with tough cookies.
- Cool It Down:
- Split the dough into four equal chunks, wrap each in plastic, and press into flat discs. This shape cools faster than balls would. Letting it rest overnight really matters it builds flavor and helps the flour soak up moisture properly.
- Spread and Sprinkle:
- Work with just one disc at a time, keeping the others cold. Roll it into a rectangle on a lightly floured counter. Spread a thin jam layer but leave a little edge bare. Scatter chopped walnuts over the jam, pressing them in gently.
- Shape and Slice:
- Roll it up tightly from the long side, sealing the final edge. Cut into pieces about 1 to 1½ inches wide with a sharp knife, wiping the blade between cuts if needed.
- Bake Until Done:
- Put pieces on lined baking sheets, brush with beaten egg, and sprinkle sugar on top. Bake until they turn a deep golden color, switching pan positions halfway through for even browning.
Pin it
Good To Know
Apricot jam has always topped my list for rugelach filling. My grandma used to make these with preserves from apricots grown in her yard. That bright sweet tang against the rich pastry takes me back to childhood days when I'd stand on a kitchen stool, carefully dropping nuts onto the jam-covered dough.
Prep In Advance
These treats work great for busy holiday planning. You can stick the dough discs in the freezer for up to three months if they're wrapped well. You can also freeze the shaped unbaked cookies on trays until hard, then pop them in freezer bags. When you're ready to bake, just place the frozen cookies on baking sheets and cook them a few minutes longer. I usually make multiple batches in November so I'm all set for December get-togethers.
Pin it
Other Filling Ideas
While apricot and walnut make a traditional combo, rugelach taste great with many fillings. Try using raspberry jam with chocolate chips, fig spread with pistachios, or cinnamon sugar with pecans. Just remember to keep filling amounts small about a quarter cup of jam per dough disc. Too much filling will leak out during baking. When adding chocolate, go for mini chips or chop regular ones into tiny bits to keep the delicate cookie balance.
Ways To Enjoy Them
Rugelach look great on holiday cookie plates but they're tasty any time of year. They go perfectly with afternoon coffee or tea. For a fancy dessert, warm them slightly and serve with vanilla ice cream topped with a bit of heated apricot jam. During Hanukkah, I like to set them out on tiered plates alongside chocolate coins and dreidels, creating a display that honors tradition while pleasing folks of all ages.
Where They Come From
Rugelach started in Jewish communities across Eastern Europe, mainly Poland. The name comes from Yiddish words meaning "little twists." Old-school versions used yeast dough, but American takes with cream cheese dough got popular in the mid-1900s. What began as a Jewish bakery specialty has grown into a treat loved by many different cultures. These cookies show how food traditions can change and cross cultural lines while keeping their core identity.
Frequently Asked Questions
- → How do I stop filling from leaking?
Spread the jam super thin and don’t overdo it. Rolling the dough tightly into logs before slicing keeps everything in place while baking.
- → Can I make the dough ahead of time?
Totally! Keep the dough in the fridge for 8+ hours or overnight. It also freezes well for up to 3 months if needed.
- → How do I get the perfect golden crust?
Brush pastries with beaten egg and sprinkle coarse sugar on top. This boosts the color and adds a little crunch.
- → What’s the best way to store these pastries?
Keep them at room temperature in a sealed container for about a week. For long-term storage, freeze and thaw when ready to enjoy.
- → Can I try other fillings?
Of course! Swap out apricot jam for your favorite preserve, or try chocolate, honey, or other nuts for variety.