Apricot Rugelach

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Flaky, golden, and irresistibly buttery, Apricot Rugelach is the kind of pastry that disappears faster than you expect. Each bite delivers a perfect contrast of textures—crisp edges, tender layers, and a sweet jammy center that feels like a warm hug from a European bakery.

Rooted in Jewish baking tradition, this pastry has made its way into dessert tables and holiday trays around the world. With its rolled crescent shape and powdered sugar finish, it’s as beautiful as it is delicious. Whether you’re baking for a crowd or treating yourself to a cozy kitchen day, Apricot Rugelach never fails to impress.

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What Kind of Puff Pastry Should I Use?

For the flakiest results, use all-butter puff pastry sheets. The richness of butter enhances the golden crispness of the rugelach and pairs beautifully with apricot filling. Store-bought puff pastry works wonderfully, especially if you’re short on time—just make sure to thaw it properly before using. If you’re feeling adventurous, homemade puff pastry will take this treat to the next level.

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Ingredients for the Apricot Rugelach

Puff Pastry: The essential base for that flaky, airy structure. Use a high-quality butter-based version for best results.

Apricot Preserves: The star of the filling—sweet, slightly tangy, and sticky enough to hold its own. It adds a fruity burst in every bite.

Chopped Walnuts (optional): Adds crunch and a nutty depth that complements the apricot filling. You can skip them if you’re going nut-free.

Ground Cinnamon: Just a touch brings warmth and spice, enhancing both the pastry and the preserves.

Granulated Sugar: Helps the filling caramelize slightly and balances the tanginess of the fruit.

Egg (for egg wash): Creates that beautiful glossy finish as the rugelach bake to golden perfection.

Powdered Sugar (for dusting): The finishing touch. It adds a snowy elegance and subtle sweetness on top.

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How To Make the Apricot Rugelach

Step 1: Prepare the Puff Pastry

Begin by thawing your puff pastry sheets according to the package instructions. Once pliable but still cold, gently roll each sheet out on a floured surface to smooth the seams and slightly increase the surface area.

Step 2: Add the Apricot Filling

Spread a generous but even layer of apricot preserves over the entire surface of the puff pastry. If using, sprinkle chopped walnuts, cinnamon, and a light dusting of sugar over the preserves.

Step 3: Slice and Roll

Using a sharp knife or pizza cutter, slice the pastry into long triangles (like a pizza). Starting from the wide end, roll each triangle into a crescent shape, just like a mini croissant.

Step 4: Chill Before Baking

Place the rolled rugelach onto a parchment-lined baking sheet and refrigerate for 20–30 minutes. This helps the pastry hold its shape and improves flakiness when baked.

Step 5: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Brush each piece lightly with a beaten egg to encourage browning. Bake for 18–22 minutes or until puffed and golden brown.

Step 6: Add a Sweet Finish

Let the rugelach cool on a wire rack. Once cooled, dust generously with powdered sugar before serving.

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How to Serve and Store Apricot Rugelach

Apricot Rugelach are best served slightly warm or at room temperature. Arrange them on a platter dusted with powdered sugar for an elegant dessert display, or pair them with coffee or tea for a comforting afternoon treat. These pastries are perfect for brunches, holiday cookie trays, or gifting.

To store, keep the rugelach in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag once solid. They reheat beautifully in a 300°F oven for about 5–7 minutes.

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Frequently Asked Questions

How do I prevent the filling from leaking out?

Make sure to roll the triangles tightly without overfilling, and chill them before baking. This helps seal the layers and prevents too much leakage.

Can I use another fruit preserve instead of apricot?

Absolutely! Raspberry, strawberry, fig, or even orange marmalade all work well. Choose your favorite or mix things up seasonally.

What if I don’t have puff pastry?

You can substitute with cream cheese dough (traditional for rugelach), but the texture and flavor will differ. Puff pastry gives it that buttery flakiness.

Can I make these ahead of time?

Yes, you can assemble and chill them overnight before baking. You can also freeze them unbaked and bake straight from frozen (just add a few more minutes to the baking time).

Are they supposed to be crisp or soft?

They should be crisp on the outside and tender on the inside. Proper chilling and baking ensures the best texture.

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Want More Dessert Ideas?

If you love these apricot rugelach, you’ll probably enjoy these other sweet favorites:

• Paula Deen’s 5-Minute Fudge for a fast, chocolatey fix.
• Pineapple Coconut Dream Cake when you’re craving something fruity and tropical.
• Apple Enchiladas for a warm, cinnamon-laced comfort dessert.
• Coconut Snowballs for a bite-sized holiday indulgence.
• Whipped Shortbread Cookies if you adore melt-in-your-mouth cookie textures.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nuts or keep it fruity and simple? Maybe tried a different jam?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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