Don’t worry about any holes in the dough. You can easily patch them with the excess dough trimmed from the edges.

MAKES 24 bars

Total Time: 1  1/2 hours + chilling


2 cups all purpose flour

1/2 tsp. table salt


2  sticks unsalted butter, softened ( 16 tbsp.)

1 pkg. cream cheese, softened (8 oz)

1 vanilla bean, seeds scraped


3/4 cup raspberry jam

2/3 cup chopped dried apricots

1/2 cup sliced almonds, toasted

1/2 tsp ground cinnamon


1 egg

1 tbsp water

Turbinado sugar

For the dough, whisk together flour and salt.

Beat butter, cream cheese, and vanilla bean seeds with a mixer on medium speed until combined. Mix in flour just until incorporated.

Divide dough into equal portions, wrap in plastic, flatten into rectangles, and chill at least 5 hours, or overnight.

Preheat oven to 375*. Coat a 9×13-inch baking pan with nonstick spray.

For the filling,puree jam, apricots, almonds, and cinnamon in a food processor until minced and mixture is combined.

Roll each portion of dough between waxed paper into 9×13- inch rectangles; freeze until firm, 15 minutes.

Remove waxed paper from top of one dough portion; invert into bottom of prepared pan. Remove second piece of paper. Trim any excess from edges of dough.

Spread filling over dough in pan. Remove paper from top of second dough, invert onto filling, and remove second paper.

Combine egg and water; brush onto top of dough and sprinkle with sugar. Bake rugelach until olden, 40-45 minutes.

Remove rugelach from oven, and let cool to room temperature. Cut rugelach into strips.


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