Apricot almond rugelach

    50 min

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

    27 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    Tasted good, but quite time consuming and the cakes deformed during baking and filling split out all over baking tin.  -  15 Sep 2017


    dough is the same ratio as the rugalach II, the filling uses almonds and lemon zest instead. the baking temp is better here, it will not burn the jam if overfilled. also i roll this in a rectangle rather than a circle, spread the filling then cut the "triangles" using a pastry cutter in a "zig zag" fashion across the short side of the rectangle. also i fine grind my almonds, toast then measure, then mix using an electric blending wand. it makes for a more homogenous filling. finally, bake on parchment paper, nothing sticks to that, and the product bakes to a more uniform color. signed an alumni from culinary institute of america '89  -  24 Dec 2001  (Review from Allrecipes US | Canada)


    Delicious recipe and not too hard to make even though there are several steps. One thing that the recipe did not make clear is which nuts to use inside and which to use outside. I used the toasted ones inside since the baking would toast the untoasted ones on the outside. Also, 1/2 cup of jam is plenty for the filling. 20 minutes was the perfect baking time in my oven.  -  17 Feb 2005  (Review from Allrecipes US | Canada)