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Rugelach III

SUBMITTED BY: Heidi Hankin PHOTO BY: kaspmary

"A melt in your mouth cookie with an apricot filling that people beg for every year."

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USMETRIC

In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.

Reviewed on Apr. 21, 2005 by Karen Grant

This was my first attempt at rugelach too and I found the process time consumming but worth... MORE

Reviewed on Dec. 19, 2003 by LPEACH1969

This was my first attempt at Rugelach. I can't believe how good it is! I used a different... MORE

Reviewed on Jan. 3, 2007 by Alicia

I've made these Rugelach about 3 times already and they are always such a hit, now that... MORE

Reviewed on Jan. 1, 2006 by KINXTRIX

De-lish. I used raspberry jam and chopped pecans for my filling, but the top coating is great! MORE

Reviewed on Dec. 2, 2006 by NMBAKER1

This is the same recipe that is listed on the Food network by Ina Garten. And it is very good. MORE

Reviewed on Dec. 15, 2006 by Keilypie

Yummy! I love rugelach and anything with apricots. So, these are the best rugelach ever! The... MORE

Reviewed on Jul. 13, 2008 by Mincooks

Made this for a brunch and everyone loved them! I didn't brush the milk on and they still... MORE

Reviewed on Feb. 18, 2007 by Jessabelle

They tasted great, but the jam melted out and got EVERYWHERE! Very messy to make, but very... MORE

Reviewed on Jan. 7, 2009 by Kaile

These were tasty, but incredibly messy. It took me almost as much time to get the baked jam... MORE