For me it is no contest… Apricot Rugelach wins out every time.
If you’ve never had this melt in your mouth pastery, I suggest you run out to your nearest Jewish bakery and grab some.
Not a fan of apricot? They can come in many different flavors, including chocolate.. but for me nothing beats the apricot type.
As our main holiday *Yom Kippur* is coming up I thought I’d share the following recipe with all of you, who want to bake something delicious to break the fast with.
I cannot cook.. sigh, but that does not stop me from grabbing any apricot rugelach from where I can.
INGREDIENTS
- DOUGH:
- 7 ounces (200 grams) butter
- 8 ounces (250 grams) cream cheese
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- APRICOT AND WALNUT FILLING:
- 1 cup apricot jam
- 1/2 cup finely chopped walnuts
- TOPPING:
- 1 egg
- 1/4 cup sugar
PREPARATION
1. In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8 inch thick.
4. Spread the apricot preserves in the center of the circle, and then sprinkle the walnuts on top.
5. Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide.
6. Start at the wide edge of the wedge and roll the dough up toward the point.
7. Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper.
8. Brush each pastry with the egg and sugar.
9. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20-25 minutes or until golden.
Then when you bake them, you can ship them to me. :)