Apricot Almond Rugalach
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour110 g
Cream Cheese (cold)3 cup
Apricot Jam1 cup
White Sugar1 cup
Almond (chopped)1 tsp
Lemon Zest1
EggDirections:
1
To Make Pastry: Place the flour in a bowl
2
Cut the butter into the flour and blend until the mixture resembles coarse crumbs
3
Cut the cream cheese into small cubes and rub into the flour-butter mixture
4
Knead until the dough forms a ball
5
Cut dough in half, wrap each half in plastic wrap and refrigerate
6
To Make Filling: Stir the apricot jam until it is spreadable
7
In a bowl combine the sugar with the chopped nuts and grated lemon peel
8
To Assemble: On a lightly floured surface roll out each half of dough
9
The larger and thinner the circle the crisper the cookies will be
10
Each circle should be at least 9 inches in diameter
11
Spread each circle with jam and sprinkle with the almond mixture
12
Cut each circle into twelve wedges
13
Roll each wedge up tightly from the outside edges
14
Turn edges slightly to form a crescent
15
Place crescents on a parchment lined baking sheet about 1 inch apart
16
Repeat until all cookies are shaped
17
Preheat oven to 350 degrees F (175 degrees C)
18
Beat egg and brush cookies with beaten egg
19
Sprinkle with nuts
20
Bake cookies for 20 to 25 minutes or until golden brown
21
Let cookies cool on wire wracks then dust with sifted confectioners' sugar