The dough needs to be prepared 24 hours in advance so that it can be properly chilled in the fridge.
In a food processor combine until well blended: butter, cream cheese, yogurt, and chopped apricot.
Slowly add in salt, sugar, and flour until somewhat mixed.
Remove mixture from food processor and finish mixing dough by hand until well blended. The dough will be solid but soft more like cookie dough.
Form dough into a ball, wrap tightly with plastic wrap, and refrigerate overnight.
Combine all ingredients in a saucepan on the stovetop and bring the mixture to a rolling boil.
Constantly stir and mash the mixture until the liquid has reduced to more than half and has begun to thicken.
Remove jam from heat and pour the mixture into a heat-safe bowl and allow to cool. Jam can be made and chilled overnight with the dough, just be sure to bring the jam to room temperature before constructing the rugelach.
When the jam has reached room temp, pour into a food processor to blend walnuts (if desired) to allow for easier spreading.
Preheat oven to 375F.
After 24hrs of chilling, remove the dough from the fridge and place on a well-floured board.
Using a rolling pin, roll the dough out into a rectangular shape, roughly 1/4" thick.
Spread apricot jam in a light layer across the whole of the dough.
Roll dough lengthwise to make a spiraled log shape.
Using a pastry cutter or sharp knife, slice the log into 2" square shapes and place shapes on a parchment-lined baking sheet.
Brush squares with egg wash and sprinkle with sugar topping (if desired).
Bake rugelach for 25-30 mins at 375 degrees until lightly browned and fluffy.
For best taste, allow them to cool completely before serving.
Makes approximately 12-15 pieces.
Ingredients
Directions
The dough needs to be prepared 24 hours in advance so that it can be properly chilled in the fridge.
In a food processor combine until well blended: butter, cream cheese, yogurt, and chopped apricot.
Slowly add in salt, sugar, and flour until somewhat mixed.
Remove mixture from food processor and finish mixing dough by hand until well blended. The dough will be solid but soft more like cookie dough.
Form dough into a ball, wrap tightly with plastic wrap, and refrigerate overnight.
Combine all ingredients in a saucepan on the stovetop and bring the mixture to a rolling boil.
Constantly stir and mash the mixture until the liquid has reduced to more than half and has begun to thicken.
Remove jam from heat and pour the mixture into a heat-safe bowl and allow to cool. Jam can be made and chilled overnight with the dough, just be sure to bring the jam to room temperature before constructing the rugelach.
When the jam has reached room temp, pour into a food processor to blend walnuts (if desired) to allow for easier spreading.
Preheat oven to 375F.
After 24hrs of chilling, remove the dough from the fridge and place on a well-floured board.
Using a rolling pin, roll the dough out into a rectangular shape, roughly 1/4" thick.
Spread apricot jam in a light layer across the whole of the dough.
Roll dough lengthwise to make a spiraled log shape.
Using a pastry cutter or sharp knife, slice the log into 2" square shapes and place shapes on a parchment-lined baking sheet.
Brush squares with egg wash and sprinkle with sugar topping (if desired).
Bake rugelach for 25-30 mins at 375 degrees until lightly browned and fluffy.
For best taste, allow them to cool completely before serving.
Makes approximately 12-15 pieces.
