Apricot Raspberry Rugelach Bars
Indulge in the delightful flavors of Apricot Raspberry Rugelach Bars, a modern twist on a classic pastry. These bars feature a rich cream cheese dough enveloping a luscious filling of raspberry apricot jam and crunchy pecans. Perfect for any gathering or as a sweet treat to satisfy your cravings, these bars are easy to make and customizable with your favorite jams or nuts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3/4 cup cold unsalted butter
- 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
- 1 egg yolk (for egg wash)
- Sparkling sugar (for topping)
Instructions
- In a food processor, combine cold unsalted butter and whipped cream cheese until chunky. Add flour and salt, pulsing until the dough forms.
- Shape the dough into two rectangles, wrap in plastic wrap, and refrigerate for several hours or overnight.
- Preheat oven to 350°F (175°C). Roll out one piece of chilled dough on parchment paper into a rectangle.
- Spread raspberry apricot jam over the dough and sprinkle with pecans.
- Roll out the second piece of dough and place it over the filled layer. Seal edges by crimping.
- Brush the top with egg wash and sprinkle with sparkling sugar.
- Bake for about 35 minutes until golden brown. Cool before cutting into squares.
Nutrition
- Serving Size: 1 bar (40g)
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://teffrecipes.com/apricot-raspberry-rugelach-bars-2/