Rugelach III

May 12, 2023May 12, 20230 13
Mouth-watering Rugelach III recipe perfect for your gatherings and events
in Pastry

Prep

30 min

Cook

20-25 min

Ready In

2 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup unsalted butter , softened
1 package cream cheese , softened
1/4 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup apricot preserves
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cup chopped dried apricots
6 tablespoons white sugar
1/4 cup milk
2 tablespoons white sugar
1 teaspoon ground cinnamon

Nutrision Information

Servings Per Recipe
32
Calories
177
Sugar
11g
Fat
10g
Rugelach III are a type of pastry that are believed to have been originated in Poland. They are now popular across the globe, especially in Jewish and Israeli cuisine. They are crescent-shaped cookies usually filled with dried fruits, nuts, chocolate, or jams. The Rugelach III pastry is made up of a flaky, buttery dough filled with a mixture of apricot jam, cinnamon, brown sugar, and chopped dried apricots with a hint of vanilla. They are typically eaten as a dessert and pairing them with tea or coffee is the perfect way to end any meal. They make for great party treats and can easily impress your guests with their shape and delicious taste.

Instructions

1.In a large bowl, beat the butter, cream cheese, white sugar and vanilla extract until light and fluffy.
2.In a separate bowl, whisk the flour and salt. Gradually add to the butter mixture till it forms a ball.
3.Divide the ball into four equal portions and wrap them in plastic wrap. Refrigerate for 1 hour or till firm.
4.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
5.In a small saucepan, heat the apricot preserves, brown sugar and cinnamon until the sugar dissolves completely.
6.Roll out one portion of dough to 8-inch diameter and spread 2-3 tbsp of the apricot mixture on it. Sprinkle 3 tbsp of chopped dried apricots and 1 1/2 tbsp of white sugar. Cut into 8 wedges and roll up each wedge, starting from the wide end to form a crescent-shaped cookie.
7.Place the cookies on the lined baking sheet and brush the tops with milk. Mix 2 tbsp white sugar and 1 tsp cinnamon and sprinkle it over the cookies. Repeat the process with the remaining three portions of dough.
8.Bake for 20-25 minutes or till lightly browned. Let it cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

PROS

The Rugelach III are crispy, flaky, buttery and have a nice crunch from the dried apricots.
It is a nice treat to serve your guests that looks very elegant.

CONS

The Rugelach III can be quite rich because of the cream cheese and butter used in making them.
They can also be quite time consuming to make because of the chilling and rolling process.

HEALTH & BENEFITS

These pastries are not particularly healthy but consuming them in moderation is fine for a balanced diet. The apricots provide some fiber and naturally occurring sugars and dried apricots have a higher antioxidant content.

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