Apricot Raspberry Rugelach Bars
Indulge in the delightful flavors of Apricot Raspberry Rugelach Bars, a modern twist on a beloved classic pastry. These bars feature a buttery cream cheese dough enveloping a luscious filling of sweet apricot and tart raspberry jam. Perfect for gatherings or as a delectable treat at home, they are sure to impress with their flaky texture and vibrant taste.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
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
Instructions
- In a food processor, combine cold butter and cream cheese; pulse until mixed but still chunky.
- Add flour and salt; pulse until just combined.
- Bring the dough together on a floured surface, divide it into two rectangles, wrap in plastic, and refrigerate for several hours.
- Preheat your oven to 350°F (175°C).
- Roll out one piece of chilled dough on parchment paper to about 9×12 inches. Spread jam evenly, sprinkle with pecans, and cover with the second rolled-out layer.
- Brush the top with egg wash and sprinkle sparkling sugar.
- Bake for about 35 minutes or until golden brown.
- Cool before cutting into squares.
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://teffrecipes.com/apricot-raspberry-rugelach-bars/