apricot rugelach
Recipes
Banana Bread
Apricot Rugelach
These rugelach get their sweetness from a filling of dried apricots and apricot preserves accented with a touch of ginger. We added some whole-wheat flour to the dough, but it's still extra flaky.
Ingredients
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- ¾ cup reduced-fat cream cheese, at room temperature
- ½ teaspoon salt plus 1/8 teaspoon, divided
- 1 cup all-purpose flour, plus more for rolling
- ⅓ cup whole-wheat flour
- ½ cup packed dried apricots (4 ounces)
- 1 cup water
- ¼ cup apricot preserves
- ¼ teaspoon ground ginger
Directions
- Beat butter, cream cheese and 1/2 teaspoon salt in a large bowl on medium speed with a stand or hand mixer until smooth and creamy. Add all-purpose flour and whole-wheat flour; continue mixing on medium speed just until a semi-stiff dough forms, scraping the sides as needed.
- Divide the dough into 2 equal pieces, shape each into a disk and wrap in plastic. Refrigerate until firm and cold, at least 1 hour or overnight.
- Meanwhile, place apricots in a small saucepan and add 1 cup water. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, uncovered, until the water has mostly evaporated, 15 to 20 minutes.
- Transfer the apricots and any remaining liquid to the bowl of a food processor. Process into a relatively smooth paste (some smaller chunks are OK). Add preserves, ginger and the remaining 1/8 teaspoon salt. Process, scraping down the sides of the bowl as necessary, until evenly incorporated. Transfer to a medium bowl and let cool to room temperature.
- Place 1 dough disk on a lightly floured work surface. Dust the top of the dough lightly with flour. Roll the dough into a 12-inch circle, about 1/8- to 1/4-inch thick. Transfer to the prepared baking sheet and top with a piece of parchment. Repeat with the second disk. Place on top of the other piece of dough. If the dough seems too soft to work with, chill for 15 to 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Once the filling is cool, place 1 dough circle on a cutting board. Spread half of the filling (about 6 tablespoons) evenly over the surface of the dough up to the edges. Using a sharp knife, pizza cutter or pastry wheel, cut the dough into 16 triangular wedges. (It helps to first cut the dough into 4 equal quarters then cut 4 wedges from each quarter.) Starting with the long edge, roll the wedges up toward their pointy ends to make little crescents. Place the rugelach on the prepared pan, ½-inch apart. Repeat with the remaining dough and filling.
- Bake the rugelach until light golden brown, 25 to 30 minutes. Let cool slightly before serving.
