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Apricot Walnut Rugelach

Makes 32


  • 2 3/4 cups plain flour
  • 1/2 cup castr sugar
  • 1/2 teaspoon salt
  • 250g Australian unsalted butter, softened
  • 250g Australian cream cheese, softened
  • 1/2 teaspoon vanilla essence
  • 2 egg yolks
  • 1 egg, lightly beaten, for brushing
  • 1/2 cup walnuts
  • 1/4 cup caster sugar
  • 1/2 teaspoon cinnamon
  • 1 cup apricot jam
Download Recipe (PDF)


  1. For the dough, sift together flour, sugar and salt. Cream butter and cream cheese together until light and fluffy. Gradually beat in vanilla essence and egg yolks. Gradually beat in flour mixture until just combined. Knead lightly on a floured board until smooth. Halve the dough, flatten out slightly and wrap each piece in plastic wrap. Refrigerate for 2 hours.
  2. For the filling, place walnuts, sugar and cinnamon in food processor and process until walnuts are finely chopped. Puree jam until smooth.
  3. Roll out each piece of pastry to a 35cm round. Spread with jam and sprinkle with walnut mixture. Cut each round into 16 wedges. Starting at wide end, roll up each wedge. Arrange rugelach, pointed edge down on a lightly buttered baking sheet at least 5cm apart. Lightly brush with beaten egg, place in middle shelf of oven and bake at 180C for 30 minutes until crisp and golden. Allow to cool on a wire rack.


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