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Recipe Summary

prep:
30 mins
chill:
4 hrs or overnight
bake:
25 mins to 30 mins at 350°
Servings:
32
Yield:
32 rugelach
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Ingredients

Pastry:
Filling:
Glaze:

Directions

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  • Position oven rack in top third of oven.

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Pastry:
  • Beat together butter, cream cheese and sugar in large bowl until smooth and creamy, about 2 minutes. Stir in egg yolks, vanilla and salt until well blended. Stir in flour until smooth dough forms.

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  • Divide dough into fourths. Shape each piece into a disk. Wrap each in plastic wrap. Refrigerate at least 4 hours or overnight.

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  • Heat oven to 350°F. Line 2 large baking sheets with aluminum foil or parchment; grease.

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Filling:
  • On well floured surface, roll out one disk into 8-inch round. Spread with 2 tablespoons apricot jam. Sprinkle with 1/4 cup dried cranberries and about 3 tablespoons nuts.

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  • Cut disk into 8 wedge-shaped pieces. Starting at outside edge, roll up each filled triangle, enclosing filling. Transfer to prepared baking sheet, spacing at least 1-inch apart. Repeat with remaining dough and filling.

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Glaze:
  • Lightly brush each pastry with milk; sprinkle with sugar.

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  • Bake in top third of 350°F oven until lightly browned, 25 to 30 minutes. Remove to wire rack and let cool completely.

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  • Store in airtight containers up to 2 weeks.

Nutrition Facts

160 calories; total fat 10g; saturated fat 5g; cholesterol 37mg; sodium 59mg; carbohydrates 16g; fiber 1g; protein 2g.

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