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Apricot Rosemary Rugelach

Apricot rosemary rugelach

A classic cookie that's as crisp and buttery as pie crust, but filled with sweet-savoury jam and scattered with toasted sesame. Adapted from Smitten Kitchen.
Prep Time 10 mins
Cook Time 25 mins
Total Time 2 hrs 35 mins

Ingredients
  

For the dough:

  • 2 cups (260g) all-purpose flour
  • 1/2 teaspoon fine sea or table salt
  • 1 cup (225g) unsalted butter
  • 1 package (225g) cream cheese

For the filling:

  • 1/3 cup sugar
  • 1 tsp ginger (dried, not fresh)
  • 1 Tbs clarified butter
  • 1.5 Tbs fresh rosemary, minced
  • 3/4 cup apricot jam
  • juice of half a lemon

For the finish:

  • 1 egg, beaten with a tablespoon of water or milk
  • 2 Tbs mixed black and white sesame seeds (or finely chopped pistachio)

Instructions
 

For the dough:

  • Place flour and salt in a food processor and pulse to combine. Add cream cheese, chopped into large chunks, and run machine until it’s fully dispersed into the flour. Add butter in large chunks and run machine until dough starts to clump. Set aside a large piece of cling wrap, and dump the dough onto this; pat into a large disk, and wrap up completely.
  • Chill dough until totally firm — about 2 hours in the fridge, although you can hasten this along in the freezer for about 30 minutes. (Dough will keep in fridge for up to a week, if you don't want to make these right away.)
  • Heat oven to 350F and line a couple baking sheets with parchment paper.

For the filling:

  • While the dough is chilling, in a small bowl, mix the sugar and the ginger, and set aside. In a small saucepan, heat the clarified butter on medium-high until melted. Add the chopped rosemary and simmer for 1-2 minutes. Remove from heat and stir in the apricot jam. Add the lemon juice, and (if desired), add a little more, to taste.
  • Assembly:
  • Divide dough into four pieces and roll first quarter out on a floured counter into a rectangle about 12 inches wide and 8 inches long, with the wider side to you. Thinly spread the apricot filling ((about 2 to 3 tablespoons) to all but the furthest 1/4 inch from you, which seals better once rolled if bare. Sprinkle with roughly a quarter of the sugar-ginger mixture.
  • Roll dough from the 12-inch side in front of you into as tight as a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.
  • Place log of filled dough in freezer for 10 to 15 minutes, as the rugelach will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape, and slice the log into 10 to 12 even slices. Arrange on prepared baking sheets a couple inches apart from each other.
  • Brush tops lightly with egg wash and sprinkle with sesame seeds. Bake for 20 to 25 minutes, until golden brown on top. Individual cookies need to cool only a few minutes on baking sheet before they can be transferred to a cooling rack, and the sooner you get them off the parchment, the easier it is to separate them from the leaked sugar filling that will have pooled on the baking sheet.
  • Best the day they're made, but will keep for 2-3 days in a sealed container at room temperature.