Recipe: Apricot and White Chocolate Rugelach

Apricot and White Chocolate Rugelach

By Margi Lenga Kahn



  • 1 ¼ cup all-purpose flour
  • Pinch of salt
  • 1 stick (½ cup) butter at room temp.
  • 4 oz. cream cheese, at room temp.
  • 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
  • 3/4 cup premium quality white chocolate, finely chopped
  • 1 tsp. cinnamon
  • 2 tbsp. granulated sugar


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  1. Sift flour and salt together into a small bowl, or mix with a whisk to combine; set aside.
  2. 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.
  3. 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.

Filling and Baking:

  1. Combine cinnamon and granulated sugar in a small bowl, set aside. 
  2. Preheat oven to 375 degrees.  Line cookie sheets with parchment paper.
  3. Place one dough circle on a lightly floured counter.  Roll dough into a circle approx. 10-12 inches in diameter.  Lightly brush circle with apricot jam, and sprinkle with half of chopped white chocolate.
  4. Using a pizza wheel or small sharp knife, divide 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.
  5. Place rugelach 2-inches apart on prepared baking sheet. Brush with beaten egg white and sprinkle with sugar-cinnamon mixture.  Bake in preheated oven until golden, about 18-20 minutes.  Transfer cookies from baking sheet to a rack to cool.

Yield:  2 dozen rugelach.