Pecan-Apricot Rugelach

Name: Pecan-Apricot Rugelach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30
Ingredients: 1 1/4 c. all-purpose flour; 2 tbsp. sugar, divided; 1/2 tsp. Kosher salt; 1/2 c. cold unsalted butter, cut up (1 stick); 1 tbsp. distilled white vinegar; 1 tbsp. ice-cold water, plus 1 to 2 teaspoon if necessary; 1/4 tsp. ground cinnamon; 3 tbsp. whipped cream cheese; 1/2 c. finely chopped pecans; 3 tbsp. sugar; 1 tbsp. apricot preserves; 1 egg, beaten

By The Good Housekeeping Test KitchenPublished: Oct 30, 2017

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Pecan-Apricot Rugelach - Christmas Desserts

Mike Garten and Betsy Farrell

Yields:

Active Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Get ready to impress yourself: These jam-filled cookies are easier to shape than you think.

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Ingredients

Cinnamon-Sugar Dough

1 1/4 cups all-purpose flour
2 Tbsp. sugar, divided
1/2 tsp. Kosher salt
1/2 cup cold unsalted butter, cut up (1 stick)
1 Tbsp. distilled white vinegar
1 Tbsp. ice-cold water, plus 1 to 2 teaspoon if necessary
1/4 tsp. ground cinnamon

Pecan-Apricot Rugelach

3 Tbsp. whipped cream cheese
1/2 cup finely chopped pecans
3 Tbsp. sugar
1 Tbsp. apricot preserves
1 egg, beaten

Directions

1. Step 1To make Cinnamon-Sugar Dough: In food processor, combine flour, 1 tablespoon sugar and salt. Add butter and pulse until mixture resembles coarse crumbs.
2. Step 2Add vinegar and 1 tablespoon ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add remaining water, 1 teaspoon at a time). Do not overmix.
3. Step 3Shape dough into 1-inch-thick disk, then roll between 2 pieces of parchment paper to ⅛ inch thick. Combine cinnamon and remaining 1 tablespoon sugar; sprinkle over rolled dough and gently roll in. Refrigerate at least 20 minutes.
4. Step 4To make Pecan-Apricot Rugelach: Heat oven to 400°F. Line baking sheet with parchment paper.
5. Step 5Spread Cinnamon-Sugar Dough with cream cheese. Combine pecans, sugar and apricot preserves; spread over cream cheese.
6. Step 6 Cut dough into two pieces and roll each half into long log. Brush each log with egg and cut into ¾-inch-thick pieces. Place on prepared baking sheet and bake until golden brown, 15 to 20 minutes.