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Parve
Medium
60 Servings
Allergens 
40 Minutes
Diets
Use this recipe to bake authentic rugelach pastries with a sweet apricot filling. Yields 5-6 dozen rugelach.
3 cups flour
1/4 ounce yeast or 2 teaspoons Gefen Dry Yeast or other active dry yeast
1 teaspoon baking soda
1 cup margarine
3 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1 lemon, juiced (optional: and zested)
3/4 cup water
1 pound chopped walnuts
1/2 cup sugar
1/2 cup confectioners’ sugar
1 teaspoon water
1 egg yolk
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.
In a separate bowl, combine walnuts and sugars for the filling
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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Hungarian Rugelach I made these and they were awful. The dough was too soft and didn’t hold together. They came out flat and the jam was dried up. Sorry.