Rugelach (Part of Christmas cookie series)

Betty's Annual Christmas Cookies

The first recipe I had for these wonderful cookies was called simply “Apricot Pastries”. It was a number of years later that I discovered they were actually Rugelach. By then, they were firmly ensconced in my Christmas cookie repertoire. In addition to the original apricot filling, I have added a raspberry, chocolate, coconut filling. I have to warn you - these are very addictive!

Apricot Pastries


1 cup butter
2 cups flour
1 beaten egg yolk
½ cup sour cream
½ cup apricot preserves
½ cup flaked coconut
¼ cup finely chopped pecans
granulated sugar

With pastry blender, cut butter into flour until crumbly.
Combine egg yolk and sour cream and blend into flour mixture.
Wrap dough in wax paper and chill several hours or overnight.
Divide into 4 equal parts. Roll into 10" circle keeping remaining dough chilled.

Sprinkle with 2 tablespoons apricot preserves, 2 tablespoons coconut, 1 tablespoon pecans. Don't use too much jam - it will only leak out and make a mess!
Divide into twelve sections (like a pie). Roll up each section starting with wide end and dip in sugar.
Bake at 350° for 20 minutes.

Makes 4 dozen

Alternate filling:

4 tablespoons seedless raspberry jam
¼ cup finely flaked coconut
¼ cup miniature semisweet chocolate pieces
½ cup finely chopped walnuts
¼ cup sugar
3 tablespoons cinnamon sugar (optional)

Proceed as with Apricot Pastries

Makes 4 dozen


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