📝 About This Recipe
A quintessential Jewish pastry, these rugelach feature a tender, flaky cream cheese dough that melts in your mouth. For Rosh Hashanah, they are filled with luscious apricot preserves, tart dried apricots, and warm cinnamon-spiced walnuts to symbolize a sweet and fruitful New Year. Finished with a shimmering honey glaze, these golden crescents are the perfect balance of buttery richness and bright fruit flavor.
🥗 Ingredients
Cream Cheese Dough
- 1 cup Unsalted butter (softened to room temperature)
- 8 ounces Full-fat cream cheese (softened to room temperature)
- 1/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Fine sea salt
- 2 cups All-purpose flour (sifted)
Apricot Filling
- 3/4 cup Apricot preserves (warmed and strained if chunky)
- 1/2 cup Dried apricots (very finely chopped)
- 1 cup Walnuts (toasted and finely chopped)
- 1/2 cup Light brown sugar (packed)
- 1 teaspoon Ground cinnamon
Topping and Finish
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Honey (warmed for drizzling)
- 2 tablespoons Sanding sugar (for crunch)
👨🍳 Instructions
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1
In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until smooth and light, about 2-3 minutes.
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2
Add the granulated sugar, vanilla extract, and salt. Mix until well combined.
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3
Gradually add the flour on low speed, mixing just until the dough comes together. Do not overmix, as this will make the pastry tough.
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4
Turn the dough out onto a lightly floured surface and divide it into 4 equal portions. Shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
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5
While the dough chills, prepare the filling by mixing the finely chopped walnuts, brown sugar, cinnamon, and chopped dried apricots in a medium bowl.
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6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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7
On a well-floured surface, roll one disc of dough into a 9-inch circle, approximately 1/8-inch thick. Keep the other discs in the fridge while you work.
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8
Spread about 2-3 tablespoons of the apricot preserves thinly over the entire circle, leaving a 1/4-inch border at the edge.
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9
Sprinkle about 1/4 of the walnut and dried apricot mixture over the preserves, pressing down lightly with your hands to help the filling adhere to the dough.
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10
Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges (like a pizza).
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11
Starting from the wide outer edge, roll each wedge tightly toward the center point. Place the rugelach on the prepared baking sheet with the point side tucked underneath.
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12
Repeat with the remaining dough discs. Brush the tops of the rolled cookies with the egg wash and sprinkle with sanding sugar.
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13
Bake for 25-30 minutes, or until the pastries are a deep golden brown and the filling is slightly bubbly.
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14
Remove from the oven and immediately drizzle the warm honey over the hot cookies. Transfer to a wire rack to cool completely before serving.
💡 Chef's Tips
Ensure your butter and cream cheese are truly at room temperature to avoid lumps in the dough. Keep the dough cold; if it becomes too soft while rolling, pop it back in the freezer for 5 minutes. Chop the walnuts and dried apricots very finely so the rugelach are easy to roll without tearing the dough. Using a pizza cutter is the easiest way to get perfectly even wedges. Don't skip the second chill if your kitchen is warm; chilling the formed cookies for 15 minutes before baking helps them keep their shape.
🍽️ Serving Suggestions
Serve alongside a warm cup of Earl Grey tea or Nana (mint) tea. Pair with fresh apple slices and a bowl of honey for a traditional Rosh Hashanah spread. Arrange on a platter with other holiday sweets like honey cake and almond mandelbrodt. Enjoy as a light breakfast pastry with a dollop of Greek yogurt. These freeze beautifully; serve them slightly chilled or at room temperature.