Delicious Apricot-Almond Rugalach Recipe

Enjoy the delightful combination of sweet apricot and crunchy almonds in these scrumptious apricot-almond rugalach cookies. This traditional Jewish pastry is perfect for any occasion and will surely impress your family and friends. With a flaky dough filled with a fragrant apricot and almond filling, these treats are a delightful mix of flavors and textures. Follow these simple steps to create a batch of these delicious rugalach cookies that are sure to become a family favorite.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and diced
• 8 ounces cream cheese, cold and diced
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup apricot preserves
• 1 cup finely chopped almonds
• 1/4 cup powdered sugar, for dusting

Directions

1. In a large mixing bowl, combine the flour and salt. Add the cold butter and cream cheese. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the granulated sugar and vanilla extract to the dough. Stir until the dough comes together and forms a ball.
3. Divide the dough into 4 equal parts. Flatten each ball into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out one disk of dough into a circle of about 1/8 inch thickness.
6. Spread 1/4 cup of apricot preserves evenly over the rolled-out dough. Sprinkle 1/4 cup of chopped almonds on top.
7. Using a pizza cutter or a sharp knife, cut the dough into 8 equal wedges.
8. Roll up each wedge tightly, starting from the wider end. Place the rugalach on the prepared baking sheet, seam side down.
9. Repeat the process with the remaining dough and filling.
10. Bake the rugalach for 18-20 minutes, or until they are golden brown.
11. Remove from the oven and allow them to cool on the baking sheet for 5 minutes.
12. Transfer the rugalach to a wire rack to cool completely.
13. Dust the cooled rugalach with powdered sugar before serving.

Interesting Facts