These little swirly cookies are so rich and delicious. You can mix and match whatever filling you want: instead of pecans, you can use slivered almonds, walnuts or, my favorite, hazelnuts. You can use raspberry or strawberry jam instead of apricot, and you can use dried cherries or blueberries instead of raisons.
- 1 1/4 c
- all purpose flour
- 3 Tbsp
- 1/4 tsp
- 8 oz
- cream cheese, room temperature, cut into small pieces
- 1 c
- unsalted butter, cut into small pieces
- 1/4 c
- sour cream or marscapone cheese
- 1 Tbsp
- vanilla extract
- 8 Tbsp
- apricot preserves
- 8 Tbsp
- golden raisins, chopped
- 1 c
- pecans, toasted and chopped
- 1 Tbsp
- heavy cream
- 4 tsp
- 1/2 tsp
FOR THR DOUGH
FOR THE FILLING
How to Make Apricot-Pecan Rugelach
- 1To make the dough, in a large bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low speed until blended. With the mixer running, add the cream cheese and butter and mix until large clumps of dough form. Add the sour cream and vanilla, and mix until just blended.
- 2Divide the soft, sticky dough into 4 equal portions. Gather each portion into a ball and flatten into a disk 4 inches in diameter. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 1/2 hours or for up to overnight.
- 3Position a rack in the middle of the oven, and preheat to 375F. Line 2 baking sheets with parchment paper.
- 4Remove 1 disk of dough from the refrigerator. Lightly dust a work surface and a rolling pin with flour. Roll out the dough into a 10-inch round. To add the filling, using a narrow offset spatula, spread 2 tablespoons of the preserves evenly over the dough, leaving a 3/4 inch boarder. Sprinkle with 2 tablespoon of the raisins and 1/4 cup of the pecans, and press them gently into the dough.
- 5Using a large, sharp knife, cut the dough into 12 equal wedges. Starting from the wide end, roll up each wedge tightly to the pointed end. Place point side down and 1 inch apart on a prepared baking sheet. Bend the edges slightly to curve inward, forming a crescent. When all the crescents are formed, brush the top of each with cream. Sprinkle the tops lightly with the cinnamon sugar. Repeat with the 3 remaining dough portions and filling and topping ingredients, filling both baking sheets.
- 6Bake the cookies, 1 sheet at a time, until the bottoms are light brown and the edges are golden, 22-25 minutes. let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Makes 48 cookies.