Apricot Raisin Rugelach

Name: Apricot Raisin Rugelach
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 4 dozen
Cuisine: Jewish
Ingredients: 1 cup butter, softened; 1 package (8 ounces) cream cheese, softened; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 jar (10 ounces) apricot spreadable fruit; 1-1/4 cups finely chopped walnuts; 1 cup raisins; 1/2 cup plus 2 teaspoons sugar, divided; 1 teaspoon ground cinnamon; 2 tablespoons half-and-half cream

TEST KITCHEN APPROVED

Total Time:Prep: 55 min. + chilling Bake: 20 min./batch

By Taste Of Home Editorial Team

Recipe by Laurie Klett, Hamilton, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan

Raspberry Raisin Rugelach: Substitute raspberry preserves or spreadable fruit and almonds for the apricot spreadable fruit and walnuts.

TEST KITCHEN APPROVED

Apricot Raisin Rugelach

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Yield:4 dozen

Prep:55 min

Cook:20 min

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Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 jar (10 ounces) apricot spreadable fruit
1-1/4 cups finely chopped walnuts
1 cup raisins
1/2 cup plus 2 teaspoons sugar, divided
1 teaspoon ground cinnamon
2 tablespoons half-and-half cream

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Directions

1
In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight.

2
On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill.
3
Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.