Apricot almond rugelach

Apricot almond rugelach


23 people made this

About this recipe: These dainty and delicious biscuits freeze well either baked or unbaked. You can also sprinkle the tops with demerara sugar right before baking.

Bonnie Fedunec

Serves: 24 

  • Pastry
  • 125g (4¼ oz) plain flour
  • 125g (4¼ oz) unsalted butter, chilled
  • 125g (4¼ oz) cream cheese, cold
  • Filling
  • 250g (9 oz) apricot preserves
  • 4 tablespoons caster sugar
  • 75g (3 oz) toasted and chopped almonds
  • 1 teaspoon lemon zest
  • Garnish
  • 1 egg
  • 5 tablespoons chopped almonds
  • 5 tablespoons sifted icing sugar

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. To make pastry: Place the flour in a bowl. Rub the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in cling film and refrigerate.
  2. To make filling: Stir the apricot preserves until it is spreadable. In a bowl combine the sugar with the toasted, chopped almonds and lemon zest.
  3. To assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crispier the biscuits will be. Each circle should be at least 23cm (9 in) in diameter. Spread each circle with preserves and sprinkle with the almond mixture.
  4. Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edge. Turn edges slightly to form a crescent. Place crescents on a baking parchment lined baking tray about 2.5cm (1 in) apart.
  5. Preheat oven to 180 C / Gas mark 4.
  6. Beat egg and brush biscuits with beaten egg. Sprinkle with chopped almonds. Bake for 20 to 25 minutes or until golden brown. Let biscuits cool on wire racks, then dust with sifted icing sugar.

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