Cranberry, almond and apricot rugelach

My contribution to an annual holiday cookie exchange.

Posted By: Jan Opdahl
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Rugelah with Cranberry, Apricot, Almond Filling

Adapted from Fine Cooking magazine

Cream Cheese Dough
3 ¾ cup all purpose flour
3 T granulated sugar
? tsp salt
12 oz. (1 ½ cup or 339 g) cold, unsalted butter
12 oz. (339 g) cold cream cheese

Cooking Process:

Combine the flour, sugar and salt in bowl of stand mixer. Using the paddle attachment, stir on low briefly to mix dry ingredients together. Cut butter into cubes and add them to the bowl. Mix on low speed until the mixture resembles coarse bread crumbs, about 3 minutes. Cut cream cheese into 1 inch cubes and add them to the bowl. Mix on medium low until dough begins to clump around the paddle, 30- 60 seconds. It will be difficult to mix. Dump dough onto work surface and knead a few times to incorporate loose pieces. There will be large streaks of cream cheese visible in the dough. Divide the dough into thirds and shape each into a fat cylinder. Chill for about 2 hours, but not longer, otherwise the dough will be too hard to roll out.

2 cups finely chopped almonds
1 cup dried cranberries
1 cup lightly packed brown sugar
3 T granulated sugar, more for sprinkling
1 ½ tsp. ground cinnamon
1 cup apricot preserves

Heat oven to 350°F (180°C). In small bowl, mix the almonds, cranberries, brown sugar, granulated sugar and cinnamon.

Remove the dough from the refrigerator, and cut the dough in half crosswise, maintaining the round shape. Roll out on a lightly floured surface into a 12 inch round, about 1/8 inch thick. Spread about 2-3 T of apricot preserves on the dough and then sprinkle about ? cup of the nut filling, enough to cover the dough. Roll the rolling pin over the surface to press the filling into the dough. Cut the dough into 12 equal wedges like a pie. Roll the outer, wider edge of the dough wedge toward the narrow point, gently and not too tightly. The narrow point should be on the bottom. Place on a parchment paper lined baking sheet and space cookies about 1 inch apart. Repeat with the remaining dough. Sprinkle the tops with sugar and bake for 20-25 minutes until the cookies are light golden brown at the edges. Remove cookies from the baking sheet after a few minutes and cool on a wire rack.

Note: Vary the filling since there is ample dough; raisins, pecans, chocolate chips, come to mind. Have fun baking!

How to Serve:

Yields about 72 cookies.


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