Apricot Rugelach

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When I set out to bake a batch of Apricot Rugelach, I knew I wanted something that was both nostalgic and irresistible. Growing up, these flaky little pastries made appearances on every holiday table, but making them myself brought a whole new level of appreciation for their tender layers and tangy filling. The aroma of warm apricots and cinnamon drifting through my kitchen made the process as delightful as the result.

I found myself rolling out buttery dough and spreading sweet apricot jam with the same care my grandmother did. Every crescent was a perfect little package, golden on the outside and bursting with fruity sweetness. They’re the kind of treat you can’t help but reach for, even when you think you’ve had enough.

Sharing Apricot Rugelach with friends over coffee or gifting them in a pretty box makes me feel connected to generations of bakers before me. There’s something timeless about them — a recipe that’s as much about tradition as it is about taste.

Why You’ll Love This Apricot Rugelach

These Apricot Rugelach are the perfect blend of buttery, flaky pastry and luscious, tart-sweet apricot filling. They’re easy enough to whip up for a weekend baking session but impressive enough to serve at holidays or special gatherings. Each bite is packed with comforting flavors that make you feel right at home, whether you grew up with them or are discovering them for the first time. If you love pastries that balance sweet and buttery richness, you’ll adore every last crumb of these little gems.

Ingredients

For this recipe, the cream cheese is essential to achieve the soft, tender dough that makes Apricot Rugelach so special. Butter adds richness and flakiness to the pastry, while all-purpose flour holds it all together without being too heavy. Granulated sugar sweetens the dough just enough to complement the filling, and a pinch of salt balances all the flavors. The apricot preserves are the star — tangy, fruity, and full of sunshine, they bring a bright note to every bite. A sprinkling of cinnamon sugar adds a cozy warmth and subtle spice that makes each crescent even more irresistible.

How to Make Apricot Rugelach

Step 1: Make the Dough

Start by beating together the softened cream cheese and butter until smooth and fluffy. Gradually mix in the flour, sugar, and salt until a soft dough forms. Divide the dough into discs, wrap in plastic wrap, and chill for at least an hour to make it easier to handle.

Step 2: Roll and Fill

On a lightly floured surface, roll out one disc of dough into a circle about 1/8 inch thick. Spread a generous layer of apricot preserves evenly over the surface, leaving a small border. Sprinkle with cinnamon sugar for extra flavor.

Step 3: Shape the Rugelach

Cut the circle into wedges, like a pizza. Starting at the wide end of each wedge, roll it up tightly toward the point, creating a crescent shape. Place the crescents on a parchment-lined baking sheet, point side down.

Step 4: Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for about 20–25 minutes, until the rugelach are golden brown and fragrant. Let them cool slightly before transferring to a wire rack. Enjoy warm or at room temperature!

Recipe Variations and Possible Substitutions

If you want to try something different, you can swap out the apricot preserves for raspberry or cherry jam for a whole new flavor profile. You could also sprinkle chopped walnuts or pecans over the jam before rolling for a bit of crunch. For a richer filling, try adding a thin layer of cream cheese beneath the preserves. If you prefer less sweetness, reduce the cinnamon sugar topping slightly.

Serving and Pairing Suggestions

Apricot Rugelach are perfect on their own with a cup of coffee or tea, but they also shine on a dessert platter alongside other cookies and pastries. I love serving them with fresh fruit or a little whipped cream on the side for a light yet satisfying treat. They make a beautiful addition to holiday cookie trays or brunch spreads as well.

Storage and Reheating Tips

Store your Apricot Rugelach in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, they freeze beautifully — just layer them between sheets of parchment and seal in a freezer-safe bag for up to 2 months. To enjoy them warm, pop them in a 300°F oven for about 5 minutes to refresh their texture.

FAQs

What is Apricot Rugelach?

Apricot Rugelach is a traditional Jewish pastry made with cream cheese dough, filled with apricot preserves, and rolled into crescent-shaped cookies.

Can I make Apricot Rugelach ahead of time?

Yes, you can prepare and freeze them before baking or bake them and store in an airtight container for up to 4 days.

Can I use store-bought apricot preserves for Apricot Rugelach?

Absolutely! Store-bought preserves work perfectly. Choose a high-quality, fruit-forward brand for the best flavor.

How do I prevent Apricot Rugelach from spreading too much in the oven?

Be sure to chill the dough well before rolling and baking. This helps the cookies maintain their shape.

Are Apricot Rugelach best served warm or at room temperature?

They are delicious both ways! Warm for a softer texture or at room temperature for a firmer, flakier bite.

Related Recipe You’ll Like

If you love the buttery, flaky goodness of Apricot Rugelach, you’ll also enjoy my Cinnamon Sugar Air Fryer Banana Chips for another sweet, spiced treat. Or try the delightful Strawberry Shortcake Cheesecake Rolls for a creamy, fruity dessert with a twist.

Save and Share This Recipe for Later

Don’t forget to pin this Apricot Rugelach recipe to your favorite Pinterest board so you can find it again for the holidays or anytime you crave a comforting homemade pastry. Feel free to share the recipe with friends and family on Facebook, Instagram, or even by printing it out to tuck into your recipe box. Everyone deserves a taste of this classic!

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