Apricot Rugelach Recipe Easy

Apricot Rugelach Veronika's Kitchen

WEBDec 12, 2020 · When ready to bake, take the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter. Preheat …

Rating: 5/5(10)
1. In a large bowl, using a stand mixer with paddle attachment or a hand mixer, cream together 1 cup softened butter and 8 oz softened cream cheese for a few minutes. The mixture should become light and airy.
2. Then add ¼ cup granulated sugar and 1 tsp vanilla extract and beat again for a few minutes.
3. Add 2 ¼ cups all-purpose flour and ¼ tsp salt and mix again until everything combines. Don’t overmix this step.
4. Divide the dough into 4 equal parts, wrap each in plastic wrap, flatten into a dish, and refrigerate for at least 8 hours or overnight.

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Apricot Almond Rugelach Of Batter and Dough

WEBFeb 9, 2023 · Make the pastry: Add the flour and salt to a small bowl and stir to combine. Set aside. Add the butter, cream cheese, lemon zest, …

1. Stir together the flour and the salt and set aside.
2. Beat together the butter, cream cheese, vanilla and lemon zest with an electric mixer until well blended and fluffy, about 3 minutes. On low speed, mix in the flour mixture just until combined.
3. Divide the dough in half, shape each into a small disk, wrap in plastic wrap and refrigerate for an hour or two. You want the dough to be firm, but not hard. (The dough may be refrigerated for up to 2 days. Just set it out on the counter to soften about 45 minutes before you want to use it.)
4. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

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