Apricot Almond Rugalach

Recipe View To Make Pastry: In a large bowl, place the flour. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the cold cream cheese and rub it into the flour-butter mixture until just combined. Knead gently until the dough comes together into a ball. (5 minutes)

Recipe View Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up. (30 minutes)

Recipe View To Make Filling: In a small bowl, stir the apricot jam until it is smooth and spreadable. In a separate bowl, combine the granulated sugar, chopped toasted almonds, and grated lemon zest. Mix well. (5 minutes)

Recipe View To Assemble: On a lightly floured surface, roll out one half of the dough into a thin circle, about 9-12 inches in diameter. The thinner the dough, the crispier the rugalach will be. (5 minutes)

Recipe View Spread the rolled-out dough evenly with half of the apricot jam, leaving a small border. Sprinkle with half of the almond-sugar mixture. (3 minutes)

Recipe View Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges. Roll each wedge tightly from the wide end towards the point, forming a crescent shape. Gently curve the edges of each crescent to enhance the shape. (10 minutes)

Recipe View Place the shaped rugalach on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Repeat with the remaining dough, jam, and almond mixture. (15 minutes)

Recipe View Preheat oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View Beat the egg in a small bowl and brush the tops of the rugalach with the beaten egg. Sprinkle with the remaining finely chopped almonds. (5 minutes)

Recipe View Bake the rugalach for 20-25 minutes, or until they are golden brown and the bottoms are lightly browned. (20-25 minutes)

Recipe View Let the rugalach cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with sifted confectioners' sugar. (30 minutes)