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Apricot and Walnut Rugelach

Apricot and Walnut Rugelach
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Makes 24 cookies| Hands-On Time: | Total Time:


  • 2 cups all-purpose flour, spooned and leveled, plus more for rolling
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon fine salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 8 ounces cold cream cheese, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 3/4 cup walnuts
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup apricot jam
  • large egg, beaten


  1. Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and ½ teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.
  2. Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1-inch-thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.
  3. Heat the oven to 350° F. Combine the walnuts, brown sugar, nutmeg, and the remaining ½ teaspoon of cinnamon and ¼ teaspoon of salt in a small bowl; set aside.
  4. Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with ¼ cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam, and walnut mixture.
  5. Place the rugelach 1½ inches apart on 2 rimmed baking sheets lined with parchment. Brush with the egg and sprinkle with the remaining tablespoon of granulated sugar. Bake, rotating the sheets halfway through, until golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.
  6. Storage suggestion: Store the rugelach at room temperature, between sheets of wax paper in an airtight container, for up to 5 days. 
By December, 2013

Nutritional Information

  • Per Serving
  • Calories 190
  • Fat 11g
  • Sat Fat 6g
  • Cholesterol 34mg
  • Sodium 96mg
  • Protein 3g
  • Carbohydrate 20g
  • Sugar 11g
  • Fiber 1g
  • Iron 1mg
  • Calcium 13mg
What does this mean? See Nutrition 101 .

Quick Tip

Cinnamon stick and ground cinnamon
For an extra layer of flavor, sprinkle in a pinch of cinnamon to the sugar mixture before sprinkling the unbaked rugelach. Try these with any of your favorite jams, from raspberry to black currant.

Did you try this recipe? How did you like it?

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.