Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can reduce costs.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories and adds protein.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans offer similar flavor and texture with a slight cost reduction.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

Put 142 grams of unbleached all-purpose flour into the food processor.

Add 1.4 grams salt and 1 teaspoon of granulated sugar, then buzz for about 10 seconds to combine the dry ingredients.

Add 113 grams of unsalted butter and 113 grams of cream cheese, both straight from the fridge, and pulse in one second intervals until completely broken up, about 15 pulses.

Dump the mixture into a bowl and squeeze with your hands until it clumps together.

Form the dough into a rectangle, roughly 5 inches by 3 inches, and wrap tightly in plastic.

Repeat the process to make a second rectangle of dough, then refrigerate overnight or for at least 6 hours.

Prep the filling by zesting one lemon and one orange, or peeling and slicing the peels into fine strips.

Chop 160 grams of raisins and 120 grams of walnuts (toasting optional).

Mix 50 grams of granulated sugar with 1 teaspoon of cinnamon.

Stand each piece of dough on a floured surface and cut in half to make two logs.

Roll each piece of dough into a rectangle, roughly 12 inches by 8 inches, adding flour as needed to avoid sticking.

Spread 80 grams of apricot preserves on the dough, leaving a border, then sprinkle with 40 grams of raisins, 30 grams of walnuts, 1 tablespoon of cinnamon sugar, and a quarter of the zest.

Roll up the dough tightly, trim the edges, and crimp with a fork.

Brush the logs with milk and sprinkle with remaining cinnamon sugar.

Refrigerate the logs on a parchment-lined baking sheet for 30 minutes while preheating the oven to 350°F.

Make halfway cuts in the dough in one-inch intervals, being careful not to cut all the way through.

Place in the oven for 25 minutes, rotate the pan, and bake for another 20 to 25 minutes until browned.

Cool the pan on a rack for 30 minutes, then transfer to a cutting board and slice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens