apricot-pecan rugelach
Cookies and Tarts, Week 11, April 5th 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.
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Ingredients
- FOR THR DOUGH
- 1 1/4 cups all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 8 ounces cream cheese, room temperature, cut into small pieces
- 1 cup unsalted butter, cut into small pieces
- 1/4 cup sour cream or marscapone cheese
- 1 tablespoon vanilla extract
- FOR THE FILLING
- 8 tablespoons apricot preserves
- 8 tablespoons golden raisins, chopped
- 1 cup pecans, toasted and chopped
- 1 tablespoon heavy cream
- 4 teaspoons sugar
- 1/2 teaspoon cinnamon
How To Make apricot-pecan rugelach
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Step 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.
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Step 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.
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Step 3Position a rack in the middle of the oven, and preheat to 375F. Line 2 baking sheets with parchment paper.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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