Prep time: 1 hour, 10 minutes
Cook time: 35 minutes
In September, The Bee’s Food & Wine section featured a story on Rosh Hashana with a related photograph of apricot and cinnamon rugelach. Many readers were hoping for the recipe.
The Mailbox featured the recipe that matched the photo which had this caption: “This take on rugelach results in moist slices that show a spiral of crust and filling.” We heard from some readers that the traditional rugelach is shaped more like a crescent roll. Here is a Martha Stewart recipe for rugelach in its traditional form.
Note: The prep time does not include the 2-hour chill time for the dough or the 30-minute freeze time before the rugelach are baked.
2 sticks cold unsalted butter, cubed
8 ounces cream cheese, softened
2/3 cup plus 3 tablespoons sugar, divided
1/4 teaspoon fine salt
2 cups all-purpose flour, spooned and leveled, plus more for work surface
1 cup dried apricots
1/4 cup brandy
1/2 teaspoon ground cinnamon
1/2 cup water
1 cup finely chopped walnuts
1 large egg, lightly beaten
In a food processor, process butter, cream cheese, 3 tablespoons of the sugar and salt until combined. Add flour and pulse until dough forms. Divide in half, flatten into disks and tightly wrap in plastic. Refrigerate until firm, 2 hours or overnight.
In a small pot, bring apricots, brandy, cinnamon and water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
Working with a disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half of the filling, leaving a 1-inch border. Cut into 16 wedges.
Starting from outside edge, tightly roll each wedge up. Place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely. Store in airtight containers, up to one week.
Per rugelach: 216 cal.; 2 g pro.; 15 g carb.; 16 g fat (9 sat., 4 monounsat., 3 polyunsat.); 44 mg chol.; 48 mg sod.; 1 g fiber; 67 percent calories from fat