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38 Ratings
5 star values:
7
4 star values:
8
3 star values:
13
2 star values:
8
1 star values:
2
Martha Stewart Member
Rating: 5.0 stars
05/02/2020
I make these cookies all the time. My family and friends love them. The first time I made them it was a little tricky, but now I have the technique down! Try making them, you'll be glad you did.
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Apricot-Walnut Rugelach
Credit:
Johnny Miller
Recipe Summary
prep: 35 mins
total: 3 hrs 45 mins
Yield: Makes about 2 1/2 dozen
Ingredients
Ingredient Checklist
2 sticks cold unsalted butter, cubed
8 ounces cream cheese, softened
2/3 cup plus 3 tablespoons sugar, divided
1/4 teaspoon fine salt
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup dried apricots
1/4 cup brandy
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
1 large egg, lightly beaten
Gallery
Apricot-Walnut Rugelach
Credit:
Johnny Miller
Recipe Summary
prep: 35 mins
total: 3 hrs 45 mins
Yield: Makes about 2 1/2 dozen
Gallery
Apricot-Walnut Rugelach
Credit:
Johnny Miller
Apricot-Walnut Rugelach
Credit:
Johnny Miller
Apricot-Walnut Rugelach
Recipe Summary
prep: 35 mins
total: 3 hrs 45 mins
Yield: Makes about 2 1/2 dozen
Recipe Summary
prep: 35 mins
total: 3 hrs 45 mins
Yield: Makes about 2 1/2 dozen
prep: 35 mins
total: 3 hrs 45 mins
prep:
35 mins
total:
3 hrs 45 mins
Yield: Makes about 2 1/2 dozen
Makes about 2 1/2 dozen
Ingredients
Ingredients
- 2 sticks cold unsalted butter, cubed
- 8 ounces cream cheese, softened
- 2/3 cup plus 3 tablespoons sugar, divided
- 1/4 teaspoon fine salt
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1 cup dried apricots
- 1/4 cup brandy
- 1/2 teaspoon ground cinnamon
- 1 cup finely chopped walnuts
- 1 large egg, lightly beaten
Directions
In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.
Reviews
Add Rating & Review
38 Ratings
5 star values:
7
4 star values:
8
3 star values:
13
2 star values:
8
1 star values:
2
Martha Stewart Member
Rating: 5.0 stars
05/02/2020
I make these cookies all the time. My family and friends love them. The first time I made them it was a little tricky, but now I have the technique down! Try making them, you'll be glad you did.
Reviews
Add Rating & Review
38 Ratings
5 star values:
7
4 star values:
8
3 star values:
13
2 star values:
8
1 star values:
2
Add Rating & Review
38 Ratings
5 star values:
7
4 star values:
8
3 star values:
13
2 star values:
8
1 star values:
2
38 Ratings
5 star values:
7
4 star values:
8
3 star values:
13
2 star values:
8
1 star values:
2
38 Ratings
5 star values:
7
4 star values:
8
3 star values:
13
2 star values:
8
1 star values:
2
- 5 star values:
- 7
- 4 star values:
- 8
- 3 star values:
- 13
- 2 star values:
- 8
- 1 star values:
- 2
Martha Stewart Member
Rating: 5.0 stars
05/02/2020
I make these cookies all the time. My family and friends love them. The first time I made them it was a little tricky, but now I have the technique down! Try making them, you'll be glad you did.
Martha Stewart Member
Rating: 5.0 stars
05/02/2020
I make these cookies all the time. My family and friends love them. The first time I made them it was a little tricky, but now I have the technique down! Try making them, you'll be glad you did.
Rating: 5.0 stars
All Reviews for Apricot-Walnut Rugelach
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Apricot-Walnut Rugelach
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
