California Walnut and Apricot Rugulach

  • Yield 4 dozen
  • Prep 30 mins
  • Cook 25 mins

These traditional cookies combine walnuts and apricot marmalade.


1 package light cream cheese, softened
1 cup butter, softened
2 tablespoons packed brown sugar
2 cups unbleached all-purpose flour
1 1/2 cups coarsely chopped California walnuts, toasted
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon each ground ginger and cardamom
3/4 cup apricot marmalade
1 -- egg
2 tablespoons coarse sugar


  1. Pastry: In large bowl, beat cream cheese and butter until fluffy; beat in sugar. Stir in flour until well combined. Form into a ball; cut into 4 pieces and shape into discs. Wrap individually in plastic wrap; refrigerate at least 2 hours and up to 1 day. Let stand at room temperature for 15 minutes before rolling.
  2. Filling: In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom.
  3. Assembly: On lightly floured surface, roll each disc into an 11-inch circle, about 1/4 inch thick. Spread 3 tbsp marmalade over top; sprinkle with 1/4 of the walnut mixture. Cut into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent roll. Place each crescent two inches apart on a parchment-lined baking sheet.
  4. Refrigerate at least 30 minutes. Repeat with remaining dough and filling.
  5. Beat egg lightly; brush over each crescent and sprinkle with coarse sugar. Bake in 350F oven until golden brown, about 25 minutes. Let cool on pan for 5 minutes before transferring to rack to cool completely.



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