Delicious Apricot Rugelach
Indulge in these delightful bite-size cookies filled with a flavorful combination of nutty pecans, aromatic cinnamon, and sweet apricot preserve.
Ingredients
| 1 | cup ground pecans |
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| ½ | cup white sugar |
| 1 | tablespoon ground cinnamon |
| 1 | (8 ounce) package cream cheese |
| 2 | cups all-purpose flour |
| 1 | cup butter |
| 2 | tablespoons white sugar |
| ¼ | cup all-purpose flour |
| 1 | cup apricot jam or preserves |
Instructions
For the filling: Combine pecans, white sugar, and ground cinnamon in a bowl; set aside. | |
|---|---|
| 1. | In a large bowl, soften the cream cheese and butter. Add all-purpose flour and white sugar, mix until well blended. Divide the dough into four equal pieces. |
| 2. | Shape each piece into a ball and dust with flour, removing any excess. Using a rolling pin, roll out each piece between sheets of waxed paper to form 10-inch circles. Stack the circles and refrigerate for at least one hour. |
| 3. | Preheat the oven to 375 degrees F (190 degrees C) and grease baking sheets. |
| 4. | Spread a light layer of apricot jam on each circle of dough. Evenly distribute the nut filling among the circles. Cut each circle into 12 pie-shaped wedges, then roll each wedge from the wide edge to the point. Place the rolled wedges on the prepared baking sheets with the point side down. |
| 5. | Bake in the preheated oven until the rugelach turn golden, which should take about 12 to 15 minutes. |
Published on Jul 19, 2024 by Luminița