Apricot Raspberry Rugelach Bars
User Reviews
4.9
Apricot Raspberry Rugelach Bars
Description
The dough is prepared by pulsing cold butter and whipped cream cheese in a food processor until combined but with small butter lumps remaining, which contributes to a flaky texture when baked. Flour and salt are then processed in to bind the dough, which is shaped into rectangles and chilled before rolling.
The dough is rolled out on parchment, spread evenly with raspberry apricot jam, and sprinkled with toasted chopped pecans to add texture and nutty flavor. The dough is then rolled, sliced, and baked at 350°F until golden. Before baking, an egg yolk glaze and sparkling sugar topper add a shiny crust and a decorative finish.
The finished bars cut into rectangles offer a rich, tender crust with a bright jam filling and crunchy nuts for texture contrast, making them suitable for a teatime treat or dessert.
Keeping the butter and cream cheese cold during dough preparation is critical to maintaining the flaky pastry texture. The recipe allows use of different jams and emphasizes careful rolling to manage dough shape.
Ingredients
- 3/4 cup butter cold, unsalted, cut in pieces
- 8 ounces cream cheese whipped
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup pecan chopped, toasted
- 1 1/2 cups raspberry apricot jam or jam of your choice
glaze
- 1 egg yolk, beaten with a tablespoon of water
- Sparkling Sugar
Instructions
- Put the butter and cream cheese in a food processor (you can also do this in a stand mixer fitted with the paddle attachment) and pulse until the two are combined. The mixture will be chunky and you will still have small lumps of butter.
- Add the flour and salt, and pulse/process just until the dough comes together. There will still be small lumps of butter in the dough.
- On a lightly floured surface bring the dough together with your hands. Divide into two equal parts and shape each part into a flat rectangle shaped dish. Wrap in plastic and refrigerate for several hours or overnight.
- Preheat oven to 350F
- Put one piece of dough on parchment paper and roll out to a rectangle the size of your pan, or about 9x12 inches. Don't worry about getting the dough perfectly shaped, you can patch it together.
- Spread the jam in an even layer across the dough, leaving an inch free space all the way around. Sprinkle the pecans evenly over the jam.
- Lift the parchment paper with dough into your baking pan, or onto a baking sheet.
- Roll out the second piece of dough to the same size and gently lay over the top of the first. Patch the dough as necessary to cover the whole suface. Crimp or roll the edges together so they're secure.
- Brush the surface of the dough with the egg yolk wash. Sprinkle liberally with sparkling sugar.
- Bake for about 35 minutes, or until the pastry is golden.
- Let cool before cutting into squares or bars.
Notes
- Use cold unsalted butter and whipped cream cheese directly from the refrigerator for best dough texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 129mg | 5% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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