Raspberry and Apricot Rugelach are delicate crescent pastries filled with fruit sweetness.
They combine tender dough with vibrant jam flavors beautifully.Each bite feels buttery, flaky, and perfectly balanced.Therefore, they remain a beloved bakery-style treat.
Raspberry and Apricot Rugelach:
These pastries suit holidays, tea times, and special gatherings.Moreover, their elegant shape adds visual appeal.Although small, they deliver bold flavour.As a result, Rugelach feels both comforting and refined.
History:
Rugelach originated in Eastern European Jewish kitchens.Early versions featured yeast dough and simple fillings.Later, cream cheese dough became popular.Consequently, texture turned richer and more tender.Immigrants brought Rugelach recipes to America.Bakeries introduced fruit jams and nuts creatively.Eventually, Raspberry and Apricot versions gained popularity.Today, Rugelach symbolizes tradition with modern flavour.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Raspberry and Apricot Rugelach
Ingredients
- 2 cups all-purpose flour
- 200 g cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ cup sugar
- ¼ teaspoon salt
Filling
- ¼ cup raspberry jam
- ¼ cup apricot jam
- ½ cup chopped nuts (optional)
- ¼ cup sugar
Instructions
- Mix cream cheese and butter until smooth.
- Add sugar and salt.
- Gradually blend in flour.
- Divide dough into two discs.
- Chill dough until firm.
- Roll each disc into a circle.
- Sprinkle sugar and nuts.
- Cut dough into wedges.
- Place on lined baking tray.
Notes
- Chill dough for easy handling.
- Use thick jam to prevent leakage.
- Avoid overfilling pastries.
- Cool before serving.
- Dust with powdered sugar if desired.
Tips for Raspberry and Apricot Rugelach:
- Rotate pans halfway during baking.
- Use parchment paper for clean removal.
- Try mixing jams for depth.
- Brush with egg wash for shine.
- Store in airtight containers.
FAQs for Apricot Rugelach:
Q: Can I freeze Rugelach?
Yes, freeze baked or unbaked Rugelach.
Q: Can I use other jams?
Yes, any thick fruit preserve works.
Q: Why did my filling leak?
Overfilling causes jam to spread.
Q: Is Rugelach served warm?
They taste great warm or cool.
Q: How long do they stay fresh?
They last up to five days.
Conclusion:
Raspberry and Apricot offer classic pastry elegance.They blend buttery dough with fruity brightness.Each piece feels tender and satisfying.Ultimately, they remain a cherished homemade delight.