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Apricot-Raisin Walnut Rugelach Recipe

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3.8 from 87 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare for Baking: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
  6. Divide Dough: Remove dough from refrigerator and divide into 4 equal parts. Work with one piece at a time, keeping the rest refrigerated.
  7. Roll Out Dough: On a lightly floured surface, roll one piece into a 12 x 8-inch rectangle.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Bake: Bake the logs for 45 minutes, or until golden brown and cooked through.
  13. 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.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://allyumcooks.com/apricot-raisin-walnut-rugelach-recipe/