Apricot-Toasted Pecan Rugelach



1 ¼ cup all-purpose flour

Pinch of salt

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1 stick (1/2 cup) butter at room temperture

4 oz. cream cheese, at room temperature

1 egg white, beaten with a drop of water, for glaze


1/3 cup apricot jam or preserves that have been pureed in a blender OR apricotspread

1 cup pecans, toasted and finely chopped

¼ cup granulated sugar

1 tsp. cinnamon

1 egg white lightly beaten with 1 tsp. water for egg-wash

¼ cup powdered sugar, for dusting



Sift flour and salt together into a small bowl, or mix with a whisk to combine.  Using an electric mixer, beat butter and cream cheese together in a large bowl until light and fluffy.  Add the flour mixture, mixing only until combined.  Gather the dough in your hands, and form into a smooth ball.  Divide ball into 2 balls, and wrap each one in plastic wrap and refrigerate for a minimum of 1 hour, or overnight.


Toast, cool, and chop pecans.

Combine cinnamon and granulated sugar in a small bowl. Mix in pecans. 

Preheat oven to 375 degrees.  Line cookie sheets with parchment paper.

Place one dough circle on a lightly floured counter.  Roll dough into a circle approximately 10-12 inches in diameter.  Lightly brush circle with apricot jam and sprinkle with half of cinnamon/sugar mixture. Using a pizza wheel or small sharp knife, cut circle into 12 equal wedges.  Roll each wedge toward the center to the small pointed end.  Place each cookie, end pointed down, onto prepared baking sheet.  Repeat with remaining dough and filling.  

Place rugelach 2-inches apart on prepared baking sheet. Brush with beaten egg white. Bake in preheated oven until golden, about 18-20 minutes.  Transfer cookies from baking sheet to a rack to cool completely.

Store rugelach in zip-lock bags or an airtight tin at room temperature for up to 3 days.

Before serving, dust rugelach with powdered sugar.

Yield:  2 dozen rugelach