Description
Indulge in the delightful taste of Apricot Raspberry Rugelach Bars, a modern twist on the classic Jewish pastry. These luscious bars boast a buttery, creamy dough that cradles a sweet and tangy layer of apricot-raspberry jam, making them an irresistible treat for any occasion. Whether you’re hosting a festive gathering, enjoying a cozy afternoon tea, or simply craving something sweet, these rugelach bars are sure to impress. Their unique flavors and textures appeal to both novice bakers and experienced chefs alike, offering endless customization options with your favorite jams and nuts.
Ingredients
- 3/4 cup cold unsalted butter
- 8 ounces whipped cream cheese
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped toasted pecans
- 1 1/2 cups apricot raspberry jam (or jam of choice)
- 1 egg yolk (for egg wash)
- Sparkling sugar
Instructions
- In a food processor, combine cold butter and cream cheese until chunky.
- Add flour and salt; pulse until just mixed.
- Form into two rectangles, wrap in plastic wrap, and refrigerate for several hours or overnight.
- Preheat oven to 350°F (175°C).
- Roll out one rectangle of dough on parchment paper to fit a 9×12 inch baking pan.
- Spread jam over the dough and sprinkle with pecans.
- Roll out the second dough rectangle and place it atop the filling.
- Brush with egg wash and sprinkle with sparkling sugar.
- Bake for about 35 minutes until golden brown.
- Cool completely 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: 190
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Experiment with different flavors of jam such as strawberry or peach for unique variations. Ensure your butter is cold to achieve flaky layers in the dough.