Flaky, Buttery Rugelach with Apricot & Walnut Filling | These Cookies Will Disappear in Minutes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides a unique flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

apricot preserves

🥗Healthier: fruit spread

💰Cheaper: peach preserves

Fruit spread has less sugar and can be more affordable.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often less expensive and provide a similar crunch.

Preheat the oven to 350°F (175°C).

Mix flour, sugar, and salt in a bowl.

Cut in butter and cream cheese until crumbly.

Add vanilla extract and mix until a dough forms.

Divide dough into four equal parts and shape into disks.

Wrap each disk in plastic wrap and chill for at least 30 minutes.

Roll out one disk on a floured surface into a circle.

Spread apricot preserves evenly over the dough.

Sprinkle chopped walnuts and cinnamon on top of the preserves.

Cut the circle into wedges and roll each wedge from the wide end to the tip.

Place the rolled rugelach on a baking sheet lined with parchment paper.

Brush each rugelach with beaten egg for shine.

Bake for 20-25 minutes until golden brown.

Let cool on a wire rack before dusting with powdered sugar.

Cooking Techniques

Spice Level:

Dietary

Allergens