Real Simple Apricot Walnut Rugelach

Rugelach are a pastry classed as a cookie, a tender, petite cream cheese crescent laden with irresistible jammy apricot and walnut filling.

The dough components for rugelach could not be more conventional using only all-purpose flour, Kosher salt, unsalted butter, and cream cheese. 


All-purpose flour Kosher salt Butter Cream cheese Sugar Ground cinnamon Cloves Apricot jam

Gather and measure out all of your ingredients and have all kitchen tools at the ready.

Prep and Preheat

Begin by pulsing all-purpose flour together with Kosher salt to combine.

Make the Dough

Transfer the dough to a lightly floured surface and knead to form a cohesive mass.

Leave one piece of dough in the refrigerator while you work the other into a 12 x 9-inch rectangle on a floured surface.

Assemble the Rugelach

Once you have your 12 x 9-inch rectangle, spread 1/4-cup of the jam over the entire surface. The layer will be thin.

Next, sprinkle with 1/4-cup of the walnuts you have chopped and lightly toasted, followed by half the remaining spiced sugar.


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