Description
Delight in the classic crescent-shaped rugelach cookies filled with a luscious raisin and walnut apricot filling. Made with a tender cream cheese and butter dough, these cookies are rolled thin, filled generously, and baked to golden perfection for a flaky, flavorful treat perfect for holidays or everyday indulgence.
Ingredients
Scale
Dough
- 2 ¼ cups (11¼ ounces/319 grams) unbleached all-purpose flour
- 1 ½ tablespoons granulated sugar
- ¼ teaspoon table salt
- ½ pound (227 grams) unsalted butter, chilled and cut into ¼-inch pieces
- 8 ounces (227 grams) cream cheese, cut into ½-inch chunks and chilled
- 2 tablespoons sour cream
Filling
- â…” cup apricot preserves
- 1 cup (7 ounces/198 grams) granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup golden raisins
- 2 cups walnuts, chopped fine
Glaze
- 2 large egg yolks
- 2 tablespoons milk
Instructions
- Prepare the dough: In a food processor, pulse the flour, sugar, and salt about 3 times to combine. Add the chilled butter, cream cheese, and sour cream, pulsing 16 to 20 times until the dough forms small, uneven curds. Transfer the dough to a counter, shape into a 9 by 6-inch log, and cut into four equal pieces. Form each piece into a 4½-inch disk, then roll each disk between two sheets of plastic wrap into a 9-inch circle. Stack the dough circles between parchment paper on a plate and freeze for 30 minutes.
- Prepare the filling: While the dough freezes, process apricot preserves in the food processor until smooth, about 10 seconds. In a small bowl, mix the granulated sugar and ground cinnamon to create cinnamon sugar. Line two rimmed baking sheets with parchment paper.
- Assemble the rugelach: Working with one dough circle at a time, gently peel the top parchment to loosen the dough but leave it in place. Spread 2½ tablespoons of apricot preserves evenly on the dough. Sprinkle 2 tablespoons of cinnamon sugar, then evenly distribute ¼ cup golden raisins and ½ cup chopped walnuts over the preserves. Pat filling gently with fingers. Cut the circle into 8 wedges and roll each wedge into a crescent shape. Place crescents on prepared baking sheets spaced 2 inches apart. Freeze crescents on sheets for 15 minutes.
- Prepare the glaze and bake: Preheat oven to 375°F (190°C), placing racks in the upper-middle and lower-middle positions. Whisk together the egg yolks and milk to form the glaze. Brush this glaze over the chilled crescents. Bake for 21 to 23 minutes, switching and rotating the sheets halfway through baking, until the rugelach are pale golden and slightly puffy.
- Finish and cool: Once baked, sprinkle each cookie with a scant teaspoon of cinnamon sugar. Transfer the rugelach to a wire rack using a metal spatula and allow to cool completely before serving. Store at room temperature in an airtight container for up to 4 days.
Notes
- Freezing the dough and assembled crescent shapes helps maintain their structure and flakiness during baking.
- You can substitute apricot preserves with other fruit preserves such as raspberry or cherry for variation.
- Ensure butter and cream cheese are well chilled for proper dough consistency.
- Rolling the dough between plastic wrap helps achieve thin, even circles and prevents sticking.
- The cinnamon sugar sprinkle on top adds a final touch of sweetness and flavor contrast.
