Use this recipe to bake authentic rugelach pastries with a sweet apricot filling. Yields 5-6 dozen rugelach.
- Cooking and Prep: 40 m
- Serves: 60
Prepare the Dough
Preheat oven to 350 degrees Fahrenheit.
Place all ingredients for dough into a stand mixer fitted with the dough hook. Mix until a smooth dough forms.
Prepare the Filling
In a separate bowl, combine walnuts and sugars for the filling
Shape and Bake
Cut dough into five or six parts. Roll out each piece into a round disc about a quarter-inch thick. Smear with apricot jam. Sprinkle walnut and sugar mixture on top
Cut dough into 12 to 16 triangles, like you would a pizza. Roll each triangle up from the wider end. Combine water and egg yolk for egg wash and brush over dough. Repeat for each of the balls of dough.
Bake for 18–20 minutes, until golden.
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