Apricot Almond Rugalach Best Family Recipes

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Apricot Almond Rugalach

"These cookies freeze properly both baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar."

Ingredients :

1 cup all-motive flour
half cup unsalted butter, chilled
four ounces cream cheese, cold
three/4 cup apricot jam
1/four cup white sugar
half cup toasted and chopped almonds
1 teaspoon lemon zest
1 egg
1/three cup chopped almonds
1/3 cup sifted confectioners' sugar

Instructions :

Prep :	Cook : 24M	Ready in :

To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the aggregate resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead till the dough bureaucracy a ball. Cut dough in 1/2, wrap each 1/2 in plastic wrap and refrigerate.
To Make Filling: Stir the apricot jam until it's miles spreadable. In a bowl integrate the sugar with the chopped nuts and grated lemon peel.
To Assemble: On a gently floured surface roll out each half of of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread every circle with jam and sprinkle with the almond combination.
Cut each circle into twelve wedges. Roll every wedge up tightly from the outdoor edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet approximately 1 inch apart. Repeat till all cookies are shaped.
Preheat oven to 350 ranges F (one hundred seventy five levels C).
Beat egg and brush cookies with crushed egg. Sprinkle with nuts. Bake cookies for 20 to twenty-five mins or till golden brown. Let cookies cool on cord wracks then dirt with sifted confectioners' sugar.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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