Apricot Raspberry Rugelach Bars
Indulge in these delightful Apricot Raspberry Rugelach Bars, a modern twist on a classic pastry. With a buttery cream cheese dough and a luscious filling of raspberry apricot jam, these bars are perfect for any occasion—from family gatherings to casual snacking. Their rich flavors combined with the nutty crunch of toasted pecans make them irresistible treats. Enjoy them warm, or serve them as part of an impressive dessert platter at your next celebration!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Baked Goods
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
- 1 egg yolk (beaten with a tablespoon of water)
- Sparkling sugar
Instructions
- In a food processor or stand mixer, combine cold unsalted butter and whipped cream cheese until chunky. Add all-purpose flour and salt, mixing just until combined.
- Bring the dough together by hand on a floured surface. Divide into two rectangles, wrap in plastic, and refrigerate for several hours or overnight.
- Preheat oven to 350°F. Roll out one piece of dough between parchment paper to about 9×12 inches.
- Spread raspberry apricot jam over the dough, leaving edges clear. Sprinkle with chopped pecans.
- Roll out the second piece of dough and place it over the first layer, sealing the edges.
- Brush with the egg yolk wash and sprinkle with sparkling sugar before baking for about 35 minutes until golden brown.
- Allow to cool completely before cutting into squares.
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 200
- Sugar: 10g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://recipesbykayla.com/apricot-raspberry-rugelach-bars/