Apricot-Walnut Rugelach

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Rugelach, a traditional Jewish pastry most often served on Hanukkah, are made from either a homemeade sour cream or cream cheese-based dough and are filled with sweet jam and buttery nuts.  This super tasty version of the crescent-shaped pastry starts with a cream cheese-based dough rolled into a round, topped with sweet apricot jam and finished off with a delectable mixture of walnuts, brown sugar and spices.  Cut into wedges and rolled into crescent-shapes, these delicacies are a perfect addition to any dessert tray, or even a lovely treat with a warm morning espresso.

The homemade dough covered with jam and the walnut-mixture

The homemade dough covered with jam and the walnut-mixture

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(To view this recipe, click on the following link: 

http://www.realsimple.com/food-recipes/browse-all-recipes/apricot-walnut-rugelach-00100000111852/index.html)

Apricot-Walnut Rugelach

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12 rugelach
  • Difficulty: medium
  • Recipe type: Pastry

Ingredients:

  • Recipe courtesy of Real Simple magazine:
  • http://www.realsimple.com/food-recipes/browse-all-recipes/apricot-walnut-rugelach-00100000111852/index.html

Directions:

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Comments: 2

  1. Jan Steinkamp August 24, 2014 at 5:34 pm Reply

    These are beautiful looking! I used to buy theam on occasion from Whole Foods and once stored away Barefoot Contessa’s recipe. I may try yours one day when I am feeling energetic:)

  2. Personalchef07 August 24, 2014 at 5:47 pm Reply

    You will LOVE these….I love Ina Garten, I’ll have to try her recipe as well. Bon appetit! Hope y’all are doing well!

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