Print Options

Back to Apricot Raisin Rugalach >

Include these items:

Taste of Home Logo

Apricot Raisin Rugalach

 Apricot Raisin Rugalach
My Rugalach makes a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling.
48 ServingsPrep: 55 min. + chilling Bake: 20 min./batch

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

Directions

  • 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.
  • On a lightly floured surface, roll one log into a 12-in. x 8-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. Chill.
  • Place roll-ups 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

2 of 2

Apricot Raisin Rugalach (continued)

Directions (continued)

  • 350° for 20-25 minutes or until golden brown. Transfer to a
  • cutting board; cut into slices. Cool on wire racks.
  • Yield: 4 dozen.
Raspberry Raisin Rugalach: Substitute raspberry preserves or spreadable fruit and almonds for the apricot spreadable fruit and walnuts.
Nutritional Facts: 1 each equals 120 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 66 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.