Daily Archives: December 1, 2016

The holiday cookies continue & Rugelach is one of my favourites! For years I thought my mom spent hours making these. So when I asked her how to make them I was shocked to learn just how easy they are. Wasted years.😂 Watch me make it here.

Rugelach w/Apricot Filling

Prep Time: 1 hour, 40 minutes

Cook Time: 25 minutes

2 dozen

Rugelach w/Apricot Filling


  • 4 oz. cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 1/8 cup granulated sugar, plus 4 tbsp (Optional: 1 tsp cinnamon for the plus sugar)
  • 1/8 tsp salt, omit if using salted butter
  • 1/2 tsp vanilla extract
  • 1 cup all purpose flour
  • Apricot Filling/Jam:
  • 1 cup chopped dried apricots
  • 1 1/2 cups water
  • 1 pinch of salt
  • 1/4 tsp nutmeg
  • 1/4 -1/2 cup brown sugar, depends how sweet you want your filling
  • 1/4 cup brandy, optional


  1. Filling:
  2. Place the ingredients in a small pot. Bring to a boil. About 3-4 minutes.
  3. Lower to a simmer uncovered, until most of the liquid is evaporated. Approximately 20-25 minutes.
  4. Cool and pulse, in a food processor. Or if you like a chunkier filling, mash with a spoon or fork.
  5. The cookie:
  6. Cream the cheese & butter in an electric mixer or by hand, until light and fluffy. About 4-5 minutes.
  7. Add sugar, salt & vanilla. Mix for about 20-30 seconds.
  8. With the mixer on low or by hand add the flour. Mixing just until combined.
  9. The dough is very soft.
  10. Gather into a ball. Cut in half, if doubling the recipe, wrapping each piece in plastic wrap. Refrigerate for at least 1 hour. You can make this a day or 2 in advance.
  11. Remove from fridge, for about 10-15 minutes before rolling out.
  12. On a floured surface, roll out each ball to a 9-inch-ish circle. You can trim the circle if it's not perfect or leave it, as is.
  13. Spread each circle with 4 tbsp of filling. Or more or less. Then cut each circle into 12 wedges.
  14. OR
  15. Cut the circle first and then add the filling. Your choice.
  16. Roll up from the widest end, to the narrowest end.Tucking the narrowest corner under. That should be touching the cookie sheet.
  17. Sprinkle tops of cookies with reserved sugar.
  18. Chill on tray, in the fridge for about 30 minutes.
  19. Bake in a pre-heated oven of 350°F, for 15-20 minutes, until golden brown. Watch the cookies, the sweet filling can burn easily.
  20. Let them cool completely on a wire rack.


Optional: You can mix 1 tsp of cinnamon into the sugar, that is sprinkled onto the cookies.

These cookies freeze very well. Up to 3 months. Wrapped well.

Add store bought/homemade jam; nuts; dried fruits or a chocolate spread.

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Some ingredients that I use, online: 

Robin Hood Original All Purpose Flour 2.5 Kilograms Sweetcane Best Brown Sugar, 1Kg & Club House Organic Ground Cinnamon 40g
Previous Spiced Carrot Cupcakes w/Cream Cheese Frosting video & recipe.
(This post is not sponsored.)

Till next time,