Last week was Rosh Hashanah – the Jewish New Year. It’s a time of reflection on the past year and the year to come. I made a lot of yummy dishes for it!
Tonight begins Yom Kippur. It’s a holy day of atonement in the Jewish religion that begins with fasting and ends with a ‘break-fast’… aka, food!! That’s my favorite part. 🙂 Usually after not eating for a whole day, it’s hard to start eating again. So you eat simple foods, like breads. I’ll make my appetizing board for the dinner but I also like to make sure there is something worth waiting for too, like these Brown Sugar Apricot Rugelach.
I’m not going to lie, it’s a very tedious process to make rugelach. But the end result with these beautifully filled pastries is beyond worth the effort! They have sweetness, softness and delicious crunch! They’re so tasty and have such a yummy flavor. I absolutely love these!
What’s your favorite kind of cookie or pastry? Let me know in the comments below!
Homemade Brown Sugar Apricot Rugelach
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned.
- Remove to a wire rack and let cool. Enjoy!