Apricot-Almond Rugelach - From Scratch Baking

      This version leans towards a pastry style. Almond paste, rolled thinly between sheets of parchment, creates a uniform layer that integrates into the pastry during baking. On top, a layer of apricot preserves, warmed slightly to make it spreadable, is added. The crucial element is maintaining thinness—too much filling leads to bursting spirals; just the right amount results in a glossy and intact bake. The acidity of the apricot balances the richness of the almond, introducing brightness to the tang of the dough. A quick egg wash before baking produces golden crescents with a light sheen.

      **Yields 48 rugelach**

      - 2 cups (240 grams) confectioners’ sugar, plus more for dusting

      - 1½ cups (336 grams) blanched almond flour

      - 2 large egg whites (60 grams), at room temperature

      - 1 teaspoon (4 grams) almond extract

      - Rugelach Dough (recipe below)

      - All-purpose flour, for dusting

      - 1 cup (320 grams) apricot preserves*, divided

      - 1 large egg (50 grams)

      - 1 tablespoon (15 grams) water

      - Sparkling sugar

      In a food processor, pulse the confectioners’ sugar and almond flour together until mixed. Add the egg whites and almond extract; pulse until a somewhat smooth dough forms and is combined. Transfer the mixture to a clean surface and gently knead a few times until the dough is smooth. Cover until needed or wrap tightly in plastic wrap and refrigerate for up to 6 weeks. Preheat the oven to 350°F (180°C) and line rimmed baking sheets with parchment paper.

      Divide the almond paste into 4 pieces (about 161 grams each). Dust a sheet of parchment paper with confectioners’ sugar; place one portion of almond paste on top. Dust with confectioners’ sugar and place another sheet of parchment paper over it. Press and roll the almond paste into a 9-inch circle. (Keep the remaining almond paste covered until ready to use.)

      Divide the Rugelach Dough into 4 portions (about 181 grams each). On a lightly floured surface, roll one portion of the dough into a 10-inch circle. (Keep the remaining dough refrigerated until needed.) Remove the top parchment from the almond paste and invert it onto the dough. Take off the top parchment and spread ¼ cup of preserves (about 80 grams) over the almond paste. Use a sharp knife or pastry cutter to slice the dough into 12 triangles. Starting from the base of each triangle, roll it up towards the point and place them 1½ inches apart on the prepared pans. Repeat this with the remaining almond paste, dough, and preserves.

      In a small bowl, whisk together the egg and 1 tablespoon (15 grams) of water; brush this mixture onto the dough and sprinkle with sparkling sugar. Bake until golden brown, about 20 to 25 minutes. Cool completely on wire racks while still on the pans. Store in an airtight container for up to 5 days.

      **Let us know how it turned out!**

      **Rugelach Dough**

      **Yields 48 rugelach**

      - 2¼ cups (281 grams) all-purpose flour

      - 1 tablespoon (12 grams) granulated sugar

      - ½ teaspoon (2 grams) kosher salt

      - 1 cup (227 grams) unsalted butter, cubed and softened

      - 1 (8-ounce) package (226 grams) cream cheese, cubed and softened

      In the work bowl of a food processor, pulse the flour, sugar, and salt until combined. Add the butter and cream cheese; pulse until a dough forms around the blade. Turn the dough out onto a clean surface and shape it into a rectangle. Wrap it in plastic wrap and refrigerate until firm, about 45 minutes.

      **PRO TIP:** While using a food processor is quicker and more efficient, this dough can also be made using a stand mixer fitted with the paddle attachment.

      **Let us know how it turned out!**