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
(To view this recipe, click on the following link:
Apricot-Walnut Rugelach
Ingredients:
- Recipe courtesy of Real Simple magazine:
- http://www.realsimple.com/food-recipes/browse-all-recipes/apricot-walnut-rugelach-00100000111852/index.html
Directions:
Tagged: apricot jam, brown sugar, cinnamon, cookies, cream cheese dough, crescent-shaped pastry, Jewish, nutmeg, pastry, Real Simple magazine, rugelach, walnuts
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:)
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!