Description
Buttery, flaky, and filled with sweet apricot preserves, these Apricot Rugelach are the perfect addition to any dessert tray. Whether for holidays, brunches, or a cozy treat with tea, these pastries bring European bakery charm right into your kitchen.
Ingredients
1 sheet of puff pastry (preferably all-butter), thawed
1/3 cup apricot preserves
1/4 cup chopped walnuts (optional)
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
1 egg, beaten (for egg wash)
Powdered sugar, for dusting
Instructions
- Thaw puff pastry according to package instructions.
- Roll pastry out slightly on a floured surface.
- Spread apricot preserves evenly over the surface.
- Sprinkle chopped walnuts (if using), cinnamon, and sugar over the preserves.
- Cut pastry into long triangles like a pizza.
- Roll each triangle from wide end to point to form crescent shapes.
- Place rugelach on a parchment-lined baking sheet.
- Chill for 20–30 minutes in the fridge.
- Preheat oven to 375°F (190°C).
- Brush each piece with beaten egg.
- Bake for 18–22 minutes until golden.
- Cool on a wire rack, then dust with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts