If you’ve ever dreamt of a tender, flaky pastry filled with a luscious blend of sweet apricots, plump raisins, and crunchy walnuts, then this Apricot-Raisin Walnut Rugelach Recipe is about to become your new best friend. It’s a classic Jewish treat with a buttery cream cheese dough that wraps around a rich, flavorful filling, delivering bite after bite of cozy, comforting deliciousness. Whether you’re baking for a holiday, a special brunch, or just because, this recipe never fails to impress with its perfect balance of sweet and nutty goodness.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of baking this rugelach. Every item here is simple yet essential, contributing to the dough’s silky texture or the robust, fruity filling that gives the rugelach its signature flavor and charm.
- 1 cup butter, room temperature: Provides richness and a tender crumb for the pastry.
- 8 ounces cream cheese, room temperature: Adds creaminess and helps create that melt-in-your-mouth dough.
- 1/2 cup granulated sugar: Sweetens the dough and balances the filling flavors.
- 1/2 teaspoon kosher salt: Enhances all flavors without overpowering.
- 2 cups all-purpose flour: The base that gives the dough structure and delicate flakiness.
- 1 cup apricot preserves: The star of the filling, bringing luscious fruitiness and sweetness.
- 1 cup golden raisins: Adds natural sweetness and chewy texture.
- 1 cup chopped walnuts: Introduces a satisfying crunch and nutty warmth.
- Cinnamon Sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon): Sprinkled over for extra fragrant sweetness and a touch of spice.
- 2 tablespoons milk: Used to brush the dough for a golden, glossy finish.
- 1/3 cup turbinado sugar: Adds a sparkling crunch on top after baking.
How to Make Apricot-Raisin Walnut Rugelach Recipe
Step 1: Prepare the Dough
Start by beating the room temperature butter and cream cheese together until you have a smooth, creamy base. This combination is what makes the dough incredibly tender and flaky. Next, mix in the sugar and salt to bring out the flavors, then gently fold in the flour just until combined. Avoid over-mixing here to keep the dough light and tender.
Step 2: Chill the Dough
Shape the dough into a rectangle about an inch thick using plastic wrap, then wrap it tightly and refrigerate it for at least six hours or overnight. This resting time is crucial for the dough to firm up and the flavors to meld, making it easier to roll and handle later.
Step 3: Preheat and Prepare
When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and promote even baking.
Step 4: Roll Out and Fill the Dough
Divide the dough into four equal parts, rolling each into a 12 x 8-inch rectangle on a lightly floured surface. Spread a quarter cup of apricot preserves evenly, then sprinkle with a quarter cup each of golden raisins and chopped walnuts. Finish by dusting cinnamon sugar all over—this layer adds a wonderful warmth and sparkle to every bite.
Step 5: Shape and Prepare for Baking
Roll each rectangle tightly from the long side into a log, pressing firmly so the filling stays inside. Place the logs seam side down on your baking sheet, brushing the tops with milk and sprinkling turbinado sugar for that extra crunch and gorgeous golden toasting.
Step 6: Slice and Bake
Using a sharp knife, cut the logs almost all the way through into one-inch slices—do not cut completely so the slices stay connected while baking. Bake for about 45 minutes until the rugelach turn a beautiful golden brown, then cool before slicing fully to reveal those irresistible spirals of filling.
How to Serve Apricot-Raisin Walnut Rugelach Recipe
Garnishes
While the turbinado sugar topping gives a lovely crunch, feel free to dust your rugelach with a light sprinkle of powdered sugar before serving for extra sweetness and a decorative finish. A few chopped walnuts scattered on the plate can add a rustic touch that hints at the filling inside.
Side Dishes
This rugelach pairs beautifully with a cup of strong coffee or tea, making it an ideal accompaniment for breakfast or a leisurely afternoon snack. It can also shine as part of a dessert platter alongside fresh fruit or a dollop of whipped cream for a little indulgence.
Creative Ways to Present
For gatherings or gifts, arrange the rugelach slices in a circular pattern on a decorative platter, highlighting their spiral shapes. You could also stack them in a tiered dessert stand or package them in pretty boxes with ribbon—these bite-sized beauties are as lovely to present as they are to eat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rugelach in an airtight container at room temperature for up to three days. This will maintain their flaky texture without drying them out. For best texture, avoid refrigeration as that can make the pastry dense.
Freezing
If you want to make this Apricot-Raisin Walnut Rugelach Recipe in advance, freeze the unbaked rolled logs after assembling and slicing. Wrap them tightly to prevent freezer burn, and you can bake them fresh whenever the craving hits. Alternatively, freeze fully baked and cooled rugelach in a sealed container for up to two months.
Reheating
To reheat, simply warm the rugelach in a low oven (around 300°F) for 5 to 10 minutes to refresh their crispiness without drying the filling. Avoid the microwave if possible, as it tends to make pastries soggy.
FAQs
Can I use a different type of nuts in this recipe?
Absolutely! While walnuts are traditional and add a lovely crunch and flavor, pecans or almonds make excellent substitutes that complement the apricot and raisin filling beautifully.
Is there a dairy-free option for this Apricot-Raisin Walnut Rugelach Recipe?
Yes, you can try substituting dairy butter and cream cheese with plant-based versions made from coconut oil or almonds. Keep in mind that texture may vary slightly, but the flavors will still be delicious.
How long can I keep the dough refrigerated before baking?
The dough can be refrigerated safely for up to 48 hours. Longer than that, and the texture might begin to change, but within two days is perfect for planning ahead.
Can I make the rugelach without a stand mixer?
Certainly! You can mix the dough by hand using a sturdy spoon or pastry cutter, then finish kneading gently on a floured surface. The key is to avoid overworking the dough for the best results.
What is the secret to shaping perfect rugelach spirals?
Rolling the dough evenly into a thin rectangle and spreading the filling in a thin, even layer helps create uniform spirals. Also, rolling tightly without tearing ensures the filling stays enclosed and the spirals stay defined.
Final Thoughts
You absolutely must try this Apricot-Raisin Walnut Rugelach Recipe if you love a pastry that combines flaky, buttery dough with a sweet and nutty filling that feels like a warm hug in every bite. It’s a timeless treat that brings joy to any table, and once you taste it fresh from the oven, you’ll understand why it’s such a beloved classic. Happy baking!
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Apricot-Raisin Walnut Rugelach Recipe
This classic Rugelach recipe features a rich, buttery dough made with cream cheese, filled with apricot preserves, golden raisins, chopped walnuts, and a cinnamon sugar blend. Rolled and baked to golden perfection, these crescent-shaped pastries make a delightful treat for breakfast or dessert, with a tender, flaky texture and a sweet, nutty filling.
- Total Time: 6 hours 60 minutes (includes chilling time)
- Yield: 40 servings
Ingredients
Dough
- 1 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
Filling
- 1 cup apricot preserves
- 1 cup golden raisins
- 1 cup chopped walnuts
- Cinnamon Sugar: 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon
Topping
- 2 tablespoons milk
- 1/3 cup turbinado sugar (e.g., Sugar in the Raw) for garnish
Instructions
- Mix Butter and Cream Cheese: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and cream cheese together for 2 minutes until smooth and creamy.
- Add Sugar and Salt: Add in the granulated sugar and kosher salt, mixing for 1 additional minute, scraping down the sides as necessary to combine evenly.
- Add Flour: Turn the mixer to low and gradually incorporate the all-purpose flour, mixing just until combined. Avoid over-mixing to keep the dough tender.
- Shape and Chill Dough: Place a large piece of plastic wrap on the counter, transfer the dough onto it, and press the dough into a roughly 1-inch thick rectangle. Wrap tightly with plastic wrap and refrigerate for at least 6 hours or overnight for the dough to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- Divide Dough: Remove dough from refrigerator and divide into 4 equal parts. Work with one piece at a time, keeping the rest refrigerated.
- Roll Out Dough: On a lightly floured surface, roll one piece into a 12 x 8-inch rectangle.
- Add Filling: Spread 1/4 cup of apricot preserves evenly over the dough. Sprinkle 1/4 cup of golden raisins and 1/4 cup chopped walnuts evenly on top. Dust approximately 1 1/2 teaspoons of the cinnamon sugar mixture evenly over the fillings.
- Roll Dough into Logs: Roll the dough tightly from the long side into a log shape. Place the log seam side down on the prepared baking sheet. Repeat the rolling and filling process with the remaining dough pieces, spacing logs 2 inches apart.
- Brush with Milk and Garnish: Brush each log with 2 tablespoons of milk, then sprinkle generously with the turbinado sugar for a crunchy, golden topping.
- Slice Partially: Using a very sharp knife, cut the logs about 3/4 of the way through (not all the way) into 1-inch slices, to allow the pastries to separate slightly as they bake.
- Bake: Bake the logs for 45 minutes, or until golden brown and cooked through.
- Cool and Finish: Allow the rugelach to cool on the baking sheet for 30 minutes to set. Transfer to a cutting board and finish slicing the pieces completely before serving.
Notes
- For best results, chill the dough overnight to enhance flavor and make rolling easier.
- Use a sharp knife to ensure clean cuts and prevent dough from tearing.
- Feel free to substitute fillings such as chocolate chips, different nuts, or other fruit preserves as desired.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
