Recipe: Apricot Almond Rugelach
The feasting of the holidays is upon us and cookies abound! In kitchens across the world, cookies are the order of the day. The ICEPastry & Baking Arts curriculum is full of great sweet treats for the holidays. One of our favorites is rugelach, a great traditional and elegant cookie for the holidays.
Simple to make, but very stylish in presentation, they are perfect for parties or gifts. All it takes to make rugelach is a circle of dough and some delicious toppings. Making the dough in the food processor makes the process even easier
Cream Cheese Pastry:
- 4 ounces all-purpose flour
- 4 ounces butter
- 4 ounces cream cheese
- 2 ounces strained apricot preserves
- 2 ounces chopped toasted almonds
- 2 ounces sugar
- 1 teaspoon finely grated lemon zest
- 1 egg
- 2 ounces sugar
- 1 ounce chopped almonds
- Preheat the oven to 350ºF. For the cream cheese pastry, combine the flour, butter, and cream cheese in the work bowl of a food processor fitted with steel blade. Pulse until the dough forms a ball. Remove the dough from the bowl and divide into two pieces. Press each piece in a 6-inch disk and chill until ready to use.
- For the filling, stir the preserves to loosen. Stir together the almonds sugar and zest in a bowl. Roll one piece of dough into a 9- to 10-inch circle. Using a pizza wheel cut the circle into 12 equal wedges. Spread with half the preserves and then scatter with the almond mixture. Roll each piece and shape into small crescents.
- For the topping, beat the egg in a small bowl until well beaten. In another bowl, mix the sugar and almonds. Brush the tops of each pastry with beaten egg and then sprinkle with almond sugar. Bake for about 30 minutes or until golden and slightly caramelized.