Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Apricot- or Chocolate-Filled Rugelach Recipe
    Lost? Site Map

    Apricot- or Chocolate-Filled Rugelach

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    -Sylvie-'s Note:

    This id a recipe from 'Jewish Cooking in America with Joan Nathan. Posted for the Zaar World Tour 2005.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    Apricot Filling

    • 1 cup apricot jam
    • 2 tablespoons cake crumbs (optional)
    • 3/4 cup walnuts, broken up

    Chocolate Filling


    1. 1
      Preheat oven to 350°F/180°C/Gas4.
    2. 2
      Combine the cream cheese, butter, icing sugar, salt and lemon juice and vanilla in a bowl, add the flour and using an electric mixer, combine all ingredients until a very smooth and soft dough has formed.
    3. 3
      Alternatively use a food processor to do this and pulse until you have a soft dough.
    4. 4
      Chill the dough for at leats 60 minutes in the fridge.
    5. 5
      Mix the ingredients for either of the two fillings, or half the ingredients and make both.
    6. 6
      Remove the dough from the fridge and divide into four portions.
    7. 7
      Shape into four balls and roll the balls out into circles of approx 1/8 inch thickness.
    8. 8
      Divide the filling between the circles and spread it out.
    9. 9
      Cut into pizza-wedge shapes that are approximately one inch wide at the outside.
    10. 10
      Carefully roll them up, starting from the wide side (outside ofthe circle)towards the centre.
    11. 11
      Brush with the beaten egg and sprinkle with granulated sugar.
    12. 12
      Bake on a greased cookie sheet for approximately 25 minutes or until golden.
    13. 13
    14. 14
      Instead of the round shapes, you can roll out your dough into four 1/4 inch thick rectangles, spread with filling, roll jelly-roll style, from the wide end, so you get a long roll, rather than a thick one, and cut it into 1/2 inch slices.
    15. 15
      Place them flat on a cookie sheet, brush with egg wash, sprinkle with sugar and bake as above.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:


    Nutritional Facts for Apricot- or Chocolate-Filled Rugelach

    Serving Size: 1 (1327 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 107.5
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 3.4 g
    Cholesterol 18.9 mg
    Sodium 21.1 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 0.2 g
    Sugars 5.6 g
    Protein 1.3 g

    The following items or measurements are not included:

    bittersweet chocolate

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites