Viral Dish! Apricot Almond Rugalach :: Popular Recipes

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Apricot Almond Rugalach

"These cookies freeze nicely both baked or unbaked. Extremely dainty and delicious cookie. You also can sprinkle the top with coarse sugar."

Ingredients :

1 cup all-purpose flour
1/2 cup unsalted butter, chilled
four ounces cream cheese, bloodless
3/4 cup apricot jam
1/4 cup white sugar
half cup toasted and chopped almonds
1 teaspoon lemon zest
1 egg
1/3 cup chopped almonds
1/three cup sifted confectioners' sugar

Instructions :

Prep :	Cook : 24M	Ready in :

To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and mix till the combination resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter aggregate. Knead till the dough paperwork a ball. Cut dough in half of, wrap each half of in plastic wrap and refrigerate.
To Make Filling: Stir the apricot jam till it is spreadable. In a bowl integrate the sugar with the chopped nuts and grated lemon peel.
To Assemble: On a lightly floured surface roll out every half of dough. The large and thinner the circle the crisper the cookies could be. Each circle ought to be as a minimum nine inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
Cut every circle into twelve wedges. Roll each wedge up tightly from the out of doors edges. Turn edges barely to shape a crescent. Place crescents on a parchment coated baking sheet approximately 1 inch aside. Repeat until all cookies are fashioned.
Preheat oven to 350 stages F (175 ranges C).
Beat egg and brush cookies with overwhelmed egg. Sprinkle with nuts. Bake cookies for 20 to twenty-five minutes or until golden brown. Let cookies cool on cord wracks then dirt with sifted confectioners' sugar.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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