Ingredients and Weight:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup chopped walnuts
- 1 cup chopped dried apricots
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Preparation Time:
30 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat the cream cheese, butter, and sugar until smooth. Stir in the egg and vanilla extract.
- Gradually add the flour, mixing until a dough forms. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a small bowl, combine the walnuts, apricots, sugar, and cinnamon.
- On a lightly floured surface, roll out one half of the dough into a 12-inch circle. Sprinkle half of the filling evenly over the dough.
- Roll up the dough into a tight cylinder, starting from the outside edge. Cut into 12 slices. Place the slices on the prepared baking sheet.
- Repeat with the remaining dough and filling.
- Bake for 25-30 minutes, or until golden brown.
Nutritional Information:
Per serving (1 rugelach)
- Calories: 300
- Fat: 15g
- Saturated fat: 5g
- Cholesterol: 45mg
- Sodium: 140mg
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Crescent-shaped pastries with a flaky dough filled with chopped walnuts, dried apricots, sugar, and cinnamon.
- Rich and flavorful, with a combination of sweet and savory flavors.
- Suitable for brunch, dessert, or a special occasion.
User Comments:
- "These rugelach are incredible! The dough is so buttery and flaky, and the filling is sweet and nutty."
- "I love the combination of walnuts and apricots in these pastries. They're the perfect balance of flavors."
- "I made these for a Hanukkah party and they were a huge hit! Everyone raved about them."
Special Precautions and Tips:
- To make the dough ahead of time, wrap it in plastic wrap and refrigerate for up to 3 days.
- If the dough becomes too warm during rolling, place it back in the refrigerator for 15-20 minutes before continuing.
- Use a sharp knife to cut the rugelach slices for cleaner edges.
