Apricot Almond Rugelach: A Step-by-Step Guide to Baking Perfection

Rugelach, those delightful crescent-shaped cookies, are a staple in Jewish baking and a beloved treat enjoyed worldwide. These aren’t your average cookies; they’re a symphony of flavors and textures, boasting a flaky, buttery crust wrapped around a sweet and nutty filling. While many variations exist, this recipe focuses on the exquisite combination of apricot and almond, creating a rugelach that’s both sophisticated and comforting. Get ready to embark on a baking journey that will impress your friends and family with these homemade Apricot Almond Rugelach!

Why This Recipe Works

This recipe stands out because it prioritizes a few key elements:

• The perfect dough: The cream cheese-based dough ensures a tender, flaky crust that melts in your mouth. It’s not too sweet, allowing the filling to shine.
• Flavor balance: The combination of sweet apricot jam, crunchy almonds, and a hint of cinnamon creates a harmonious flavor profile that’s both comforting and exciting.
• Detailed instructions: Every step is clearly explained, from making the dough to shaping the rugelach, ensuring success even for beginner bakers.
• Freezing options: You can easily prepare the dough or even the assembled rugelach ahead of time and freeze them for later baking, making this recipe perfect for busy schedules.

Ingredients You’ll Need

For the Dough:

• 8 ounces (226g) cream cheese, softened
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 2 cups (250g) all-purpose flour, plus more for dusting

For the Filling:

• 1 cup (approximately 280g) apricot jam, preferably smooth
• 1 cup (100g) almond flour (or finely ground almonds)
• 1/2 cup (50g) chopped almonds, toasted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

For the Egg Wash:

• 1 large egg
• 1 tablespoon milk or water

For Sprinkling (Optional):

• Turbinado sugar or sanding sugar

Equipment You’ll Need

• Stand mixer or hand mixer
• Large mixing bowl
• Plastic wrap
• Rolling pin
• Pizza cutter or sharp knife
• Baking sheets
• Parchment paper or silicone baking mats
• Small bowl for egg wash
• Pastry brush

Step-by-Step Instructions

Step 1: Make the Dough

1. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the softened cream cheese and butter together until smooth and creamy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
2. Add the sugar and salt to the cream cheese mixture and beat until well combined, another minute or so.
3. Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough dough. The dough will be soft and slightly sticky.
4. Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for the dough to firm up and become easier to roll out.

Step 2: Prepare the Filling

1. While the dough is chilling, prepare the filling. In a medium bowl, combine the apricot jam, almond flour, chopped almonds, sugar, cinnamon, and salt. Mix well until everything is evenly distributed. Taste and adjust sweetness or spice levels as desired. If your apricot jam is very chunky, you can pulse it a few times in a food processor to smooth it out.

Step 3: Assemble the Rugelach

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Remove one disc of dough from the refrigerator. On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick. Keep the remaining dough in the refrigerator while you work with the first disc.
3. Spread half of the apricot almond filling evenly over the rolled-out dough, leaving a small border (about 1/2 inch) around the edge.
4. Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges, like slicing a pizza.
5. Starting at the wide end of each wedge, roll it up tightly towards the pointed end, forming a crescent shape.
6. Place the rugelach on the prepared baking sheets, with the point tucked underneath to prevent them from unrolling during baking.
7. Repeat the rolling, filling, and shaping process with the remaining dough and filling.

Step 4: Bake the Rugelach

1. In a small bowl, whisk together the egg and milk (or water) to create the egg wash.
2. Brush the tops of the rugelach with the egg wash. This will give them a beautiful golden brown color and a slight sheen.
3. If desired, sprinkle the tops of the rugelach with turbinado sugar or sanding sugar for added sparkle and sweetness.
4. Bake for 20-25 minutes, or until the rugelach are golden brown and the filling is bubbly. Keep a close eye on them, as baking times may vary depending on your oven.
5. Remove the baking sheets from the oven and let the rugelach cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Baking Perfect Rugelach

• Use softened ingredients: Make sure your cream cheese and butter are properly softened before starting the dough. This will ensure a smooth and creamy dough.
• Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in a tough dough. Mix until just combined.
• Chill the dough: Chilling the dough is crucial for it to firm up and become easier to roll out. Don’t skip this step!
• Roll the dough thinly: Rolling the dough thinly will result in a flaky and tender crust.
• Don’t overfill the rugelach: Overfilling can cause the filling to ooze out during baking. Use a moderate amount of filling and leave a small border around the edge of the dough.
• Tuck the point underneath: Make sure to tuck the point of each rugelach underneath to prevent them from unrolling during baking.
• Bake until golden brown: Bake the rugelach until they are golden brown and the filling is bubbly.
• Cool completely: Let the rugelach cool completely before storing them. This will prevent them from becoming soggy.

Variations and Substitutions

• Different Jams: Experiment with different flavors of jam, such as raspberry, fig, or cherry.
• Other Nuts: Substitute the almonds with other nuts, such as walnuts, pecans, or hazelnuts.
• Chocolate Chips: Add mini chocolate chips to the filling for a chocolatey twist.
• Dried Fruit: Incorporate dried cranberries, raisins, or chopped dates into the filling.
• Citrus Zest: Add lemon or orange zest to the dough or filling for a brighter flavor.
• Spices: Experiment with different spices, such as nutmeg, cardamom, or ginger.
• Vegan Rugelach: Use vegan cream cheese and butter alternatives to make a vegan version of this recipe.

Serving Suggestions

Apricot Almond Rugelach are delicious on their own, but they can also be served with:

• A cup of coffee or tea
• A scoop of vanilla ice cream
• A dollop of whipped cream
• A glass of dessert wine

Storage Instructions

Store the cooled rugelach in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 2 months. To thaw, let them sit at room temperature for a few hours.

Make Ahead Instructions

Dough: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the dough for up to 2 months. Thaw overnight in the refrigerator before using.

Assembled Rugelach: You can assemble the rugelach ahead of time and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer-safe container. When ready to bake, bake them directly from frozen, adding a few extra minutes to the baking time.

Nutritional Information (Approximate)

The nutritional information for this recipe will vary depending on the specific ingredients used and the serving size. However, a single rugelach typically contains:

• Calories: 150-200
• Fat: 8-12g
• Saturated Fat: 5-8g
• Cholesterol: 30-40mg
• Sodium: 50-70mg
• Carbohydrates: 15-20g
• Sugar: 8-12g
• Protein: 2-3g

This recipe is a delightful journey into the world of rugelach baking. With its flaky crust and delicious apricot almond filling, it’s sure to become a new favorite. Enjoy the process and savor every bite!