Cream Cheese-Apricot Pastries (Rugalach)

Cook Time: 20
Servings: 8-10


1 (8oz) cream cheese
1 stick of unsalted butter (about 100 grams)
1/2 cup of sugar
2 cups of flour
1 cup chopped pecans
1 cup ( 10-12oz) of apricot jam
1 table spoon Powdered sugar

These wonderful pastries  will become your favorite. You will need very few ingredients, but the pastries are incredibly delicious.
Sometimes I put raisins or cranberry instead of blueberry; chopped walnuts or cashews instead of pecans. Use what you have.


In a food processor pulse together cream cheese and butter. Add 2 table spoons of sugar and flour, continuing pulsing until crumbly.


Combine the mixture by hand forming a dough ball.
Divide dough in half, cover with clean kitchen towel and chill for about 20-30 min.


Roll each ball of a dough into thin rectangle or oval shape sheet, approximately in size of 12×15 in.


Spread a jam evenly over each sheet of dough; sprinkle evenly with remaining sugar, pecans and blueberry.


Roll up the rectangle from one end towards the opposite side, forming the roll as on the picture bellow .


Place rolls on the lightly greased baking sheet, seam down, folding both ends of rolls underneath, to prevent jam from seeping out. Let it chill for about 15 minutes.


Brush with butter and sprinkle with some sugar. Bake in a preheated over at 350F for about 20-25 minutes, or until the golden brown, depending on your oven.


When pastries cooled down, cut each into 1-inch slices & sprinkle with powdered sugar, and enjoy it.

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