• 37 Ratings

This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.



Ingredient Checklist


Instructions Checklist
  • In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).

  • In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.

  • Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.

  • Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.


37 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 2
Rating: 5.0 stars
I make these cookies all the time. My family and friends love them. The first time I made them it was a little tricky, but now I have the technique down! Try making them, you'll be glad you did.