Raspberry and Apricot Rugelach
Raspberry and Apricot Rugelach are buttery crescent cookies.They feature fruity fillings and flaky texture.Sweetness and richness stay perfectly balanced.Overall, they deliver timeless pastry pleasure.
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.