Holidays are very busy with baking and gifts. I like to try several new recipes during that time and see if I could make them a great staple for the upcoming functions, birthdays and parties. Inspired by the Martha Stewart rugelach recipe, I made a few changes in the recipe making it more attractive and doable for those busy souls who love to bake, yet refuse to deal with too many instructional steps. This recipe may become one of your favorites, if you bake it!
This Raspberry Rugelach recipe can be converted into an Apricot Rugelach if you prefer one filling to the other. No matter what, you will enjoy the soft texture and truly unique flavors. Make the Holiday Season continue ringing its bells while you have some time for exploring new baking ideas!
I have added to this recipe raisins and walnuts to make the dough more moist and the taste crunchier. The final result has been stupendous!
- 1 cup all-purpose flour, sifted
- 1 stick of salted butter (8 Tbsp), cold and cut into pieces
- 4 oz cream cheese, cut into pieces
- 2 Tbsp buttermilk, cooled
- 1/2 cup dried apricots, soak in water if they are too dry. They need to be moist
- 1/3 cup raisins, make sure they are moist, not too dry
- 1/4 cup granulated sugar
- 1/2 cup raspberry jam (use apricot jam if you wish)
- 1 egg white
- 1/2 cup walnuts, chopped, divided into 2 parts
- Sugar powder for dusting
- Walnuts for sprinkling on top
- In a bowl, combine flour and butter and mix well either in the food processor or with a sturdy wooden spoon.
- Add cream cheese to the mixture. Combine well.
- Add butter milk and keep pulsing for good integration with the dough.
- Transfer the dough to the work surface and divide into two disks. Wrap each disk into plastic and refrigerate for at least 3 hours, or overnight.
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
- In a bowl, combine apricots, raisins, sugar and set aside.
- On the floured surface, roll out each or the 2 disks to about 1/8-inch thickness.
- Spread raspberry or apricot jam and it with the prepared above sprinkle apricots+raisins+sugar mixture. Follow by sprinkling with one part of walnuts on each rolled out disk.
- Roll each disk into the roulette.
- Brush each roll with egg white, and sprinkle with walnuts.
- Refrigerate until firm for about 15 minutes.
- Slice the rolled cooled dough into wedges. Transfer them into the baking sheet.
- Bake for about 18-20 minutes.
- Transfer to a wire rack to cool.
- Dust with sugar powder and enjoy!