Description
Indulge in the delightful flavors of Apricot Raspberry Rugelach Bars, a modern twist on a traditional Jewish pastry. These easy-to-make bars feature a rich cream cheese dough enveloping a sweet and tangy filling of apricot and raspberry jam, complemented by crunchy toasted pecans. Perfect for any occasion, they are sure to impress friends and family at gatherings or serve as a delightful afternoon treat. With their golden crust and festive sparkle, these bars are as visually appealing as they are delicious.
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, pulse together cold butter and cream cheese until combined with some lumps.
- Add flour and salt; pulse until the dough starts to form but remains slightly lumpy.
- Shape the dough into two rectangles, wrap in plastic, and refrigerate for several hours or overnight.
- Preheat oven to 350°F (175°C). Roll out one dough rectangle to 9×12 inches, spread jam evenly, then sprinkle with pecans.
- Place the second rolled rectangle on top, crimp edges, brush with egg wash, sprinkle sugar, and bake for about 35 minutes until golden brown.
- Cool before cutting into squares or bars.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg