Easy Apricot Rolls

These delicate apricot rugelach turn basic ingredients into mouthwatering pastries that perfectly blend buttery dough, tangy apricot jam, and crunchy walnuts. Letting the dough rest overnight brings out amazing flavor and texture, making these little treats impossible to resist during holidays or just because.

I baked these rugelach for a Hanukkah party many years back, and now they've become my go-to holiday cookie. It's funny - even my friends who usually skip fruit desserts ask me for these little pastries every winter.

Ingredients

• Unsalted butter: creates the luxurious base for your pastry while letting you manage how salty they'll be
• Cream cheese: gives that wonderful tang and soft texture that makes rugelach stand out from other cookies
• All purpose flour: builds just the right structure without getting tough when handled correctly
• Apricot jam: brings sunny sweetness and lovely color go for a good quality one with real fruit chunks
• Walnuts: deliver that needed crunch and nutty flavor lightly toast them first to bring out their taste
• Coarse sugar: finishes each cookie with a pretty sparkle and satisfying crunch in every bite

Step-by-Step Instructions

Mix Your Fats:

Whip room temperature butter with cream cheese until the mix gets fluffy and lighter in color, taking about 3 minutes. This puts air into your dough for soft cookies. Make sure your ingredients aren't cold or melty just nicely softened.

Add Your Sweet Stuff:

Blend in sugar and vanilla completely, making sure to scrape the bowl so everything mixes evenly. You want the mixture looking smooth and silky now.

Put In Dry Stuff:

Add your flour and salt, mixing just enough to combine everything. Your dough should feel soft but not sticky. Stop when the flour just disappears so you don't make the cookies tough.

Cool It Down:

Split the dough into four equal chunks, wrap each in plastic, and press into flat discs. This shape cools better than balls. Waiting overnight isn't optional it makes them taste better and helps the flour soak up moisture.

Spread And Sprinkle:

Work with one disc at a time, keeping the rest cold. Roll it into a rectangle on a lightly floured counter. Spread a thin jam layer leaving a small edge bare. Scatter chopped walnuts on top, pressing them gently into the jam.

Shape And Slice:

Roll the dough into a tight log from the long side, pressing the edge to seal it. Cut into roughly 1 to 1½ inch pieces with a sharp knife, wiping the blade between cuts if needed.

Bake Them Golden:

Put pieces on lined baking sheets, brush with egg wash, and toss some coarse sugar on top. Bake until they turn a deep golden color, switching pan positions halfway through for even browning.

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You Must Know

I've always loved using apricot jam for my rugelach. My grandma used to whip these up with preserves from apricots she grew herself. That sweet tanginess against the rich pastry takes me back to childhood days when I'd stand on a kitchen stool, carefully dropping nuts onto the jam-covered dough.

Make Ahead Options

Rugelach are great for busy holiday planning. You can stick the dough discs in the freezer for up to three months if they're wrapped well. You can also freeze the shaped but unbaked cookies on trays until they're hard, then drop them in freezer bags. When you're ready to bake, just put the frozen cookies straight on baking sheets and cook them a few minutes longer. I usually prep several batches in November so they're ready for all my December get-togethers.

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Filling Variations

Though apricot and walnut make a tried and true combo, you can play around with your rugelach fillings. Maybe try raspberry jam with chocolate chips, fig preserves with pistachios, or a mix of cinnamon sugar with pecans. Just remember to keep the filling light about a quarter cup of jam for each dough disc. Too much filling will leak out during baking. When you use chocolate, go for mini chips or chop regular ones into tiny bits to keep your cookies delicate.

Serving Suggestions

Rugelach look great on holiday cookie plates but they're wonderful any time of year. They go perfectly with afternoon coffee or tea. For something special, warm them slightly and serve with vanilla ice cream topped with a little heated apricot jam. During Hanukkah, I like to arrange them on tiered stands with chocolate coins and dreidels for a fun display that honors tradition while making everyone from kids to grandparents happy.

The Origin Story

Rugelach come from Jewish communities in Eastern Europe, mostly Poland. The name comes from Yiddish and means "little twists." The old versions used a yeast dough, but American Jews started making them with cream cheese dough sometime in the 1900s. What started as a Jewish bakery specialty has now spread to many different cultures. These cookies show how food traditions can change and cross borders while still keeping what makes them special.

Frequently Asked Questions

→ How can I stop filling from leaking?

Use a light layer of apricot jam and avoid too much filling. Rolling the dough tightly into a log helps lock everything in while baking.

→ Is it okay to prep the dough early?

Sure! Pop the dough in the fridge for a minimum of 8 hours or overnight. For longer use, you can freeze it for about 3 months.

→ How do I get a crisp, golden finish?

Egg wash the cookies, then sprinkle coarse sugar before baking. This gives a shiny look and a little crunchy texture.

→ What’s the best way to keep cookies fresh?

Keep them in an airtight container at room temperature for up to a week. If needed, freeze them for longer freshness.

→ Can I swap out the apricot jam?

Totally! Try other jams, chocolate spreads, or even switch up the nuts for a bit of variety.