Raspberry and apricot rugelach

    3 hours 15 min

    A moist and extra fruity version of this traditional Jewish pastry.

    2 people made this

    Makes: 48 pieces

    • 225g butter, softened
    • 255g cream cheese, softened
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 250g plain flour
    • 150g caster sugar
    • 115g chopped walnuts
    • 100g dried apricots, minced
    • 55g light brown soft sugar
    • 1 1/2 teaspoons ground cinnamon
    • 170g raspberry jam
    • 1 tablespoon milk

    Prep:45min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:3hr15min 

    1. In large bowl, with the electric mixer at low speed, beat butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, half of the flour and one third of the sugar until well blended.
    2. Add the remaining flour and stir again until well blended. Divide mixture into 4 equal pieces and wrap each piece in cling wrap. Refrigerate until firm, at least 2 hours or overnight.
    3. For the filling, add walnuts, apricots, brown sugar, the remaining sugar except for 2 tablespoons, and 1/2 teaspoon cinnamon to a bowl. Stir until well mixed.
    4. Line 2 large baking trays with tin foil and grease.
    5. On lightly floured surface, with a floured rolling pin, roll 1 piece of the chilled pastry mixture into a 23cm (9 in) round. Meanwhile keep the remaining mixture refrigerated. Spread with 2 tablespoons raspberry jam and 1/2 cup of the apricot filling. Gently press filling onto the pastry. With a pastry wheel or a sharp knife, cut the pastry into 12 equal wedges. Starting at the curved edge, roll up each wedge and place the rugelach on a foil-lined tray with the pointy side down. Leave about 5mm (1/2 in) between the pieces. Repeat with remaining pieces and filling.
    6. Preheat oven to 165 C / Gas 2-3.
    7. In a small bowl, mix remaining sugar with the remaining cinnamon. With a pastry brush, brush each rugelach with milk and sprinkle with cinnamon sugar.
    8. Place the two baking trays in the oven and bake until golden, about 30 to 35 minutes. Rotate the baking trays between upper and lower racks halfway through the baking time. After baking immediately remove rugelach to wire racks to cool. Store in tightly covered container.

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    Reviews in English (46)


    Very tasty. Will make again.  -  03 Mar 2018


    I tried this recipe for the first time for my Aunt and Uncle for Hanukkah. My uncle is Jewish, my Aunt (and family) are not. I bought a Hanukkah card which had a reference to rugelach, so I found out what it was and decided to try it. I find that this recipe calls for speed when handling the dough from frig to oven. Also the amount of raspberry filling had to be cut in half due to the fact that the first batch burnt because of the filling spilling out from the insides while baking. I basically painted the filling on with my pastry brush and that was all I used. I had better luck with the second batch and plan on making it again as with only half the cookies(to give away) there aren't any for me! I did try them and they were delicious!!! ***************************************** Ok, I made these again and thought I'd share a tip concerning handling the dough. When I make these, I now separate the dough into 4 equal pieces. I take each individual piece and put it between two pieces of wax paper (before refrigerating), I then roll out the dough, while it's between the wax paper and refrigerate them with the wax paper intact. After 10 minutes or so, just peel off the top layer of wax paper and continue with the recipe. It makes it sooo much easier. Trust me! Good luck  -  30 Nov 2007  (Review from Allrecipes US | Canada)


    These turned out FANTASTIC, and were quite addicting. I'm pretty critical about my baking, and these were one of the few things that I was able to call a success--to my roommate's astonishment ("you've never said that before!") Be sure to FOLLOW DEBORAH'S ADVICE (see previous review) about rolling out the dough between 2 sheets of wax paper before refrigerating--makes it so easy. I divided the dough into 4 balls, rolled each out between 2 sheets of wax paper, and refrigerated them for 20 min while i made the filling. Make sure that when you peel off the wax paper it isn't sticking to the dough--if so, put it back for another 10 min. For the filling, I only used 2 T of sugar, and it was just right. I used 1 T of raspberry jam and it didn't ooze everywhere, and I baked them on parchment paper lined baking sheets. I followed another reviewer's advice of placing them, rolled up and ready to go in the oven, into the fridge first for another 20 min before baking--this ensured that they were nice and flaky. Mine only needed 25 min in the oven.  -  25 Aug 2008  (Review from Allrecipes US | Canada)