4.9 from 90 votes
Apricot Raspberry Rugelach Bars
My rugelach bars are a simple, tasty twist on a classic Jewish pastry. Made with cream cheese dough & filled with sweet, tart jam.
Prep Time
20 mins
Cook Time
20 mins
chilling
3 hrs
Total Time
3 hrs 55 mins
Servings: 16
Calories: 314 kcal
Course:
Dessert
Cuisine:
Israeli
Ingredients
- 3/4 cup cold unsalted butter, cut in pieces
- 8 ounces whipped cream cheese
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 cup chopped toasted pecans
- 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.
Cup of Yum
Notes
- Note that the butter and cream cheese are cold for this recipe, not room temperature.
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
37mg
(12%)
Sodium
129mg
(5%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
460IU
(9%)
Vitamin C
3mg
(3%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 314
% 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.