Chocolate-Apricot Rugelach

A cream cheese-based dough wrapped around a citrusy apricot filling and a layer of rich semisweet chocolate makes these chocolate rugelach extra delicious.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 146 Calories

Ingredients

• 1 tablespoon white sugar
• 1 cup semisweet chocolate chips
• nonstick cooking spray
• 1 large egg, beaten
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 medium orange, zested
• 1 tablespoon coarse sugar, or as needed
• 2.5 cups all-purpose flour
• 0.75 teaspoon salt
• 0.5 cup apricot preserves
• 0.5 stick cold unsalted butter, cubed
• 0.25 cup ice water, or as needed

Recipe Instructions

Step 1

Pulse flour, sugar, and salt in a food processor until combined. Add cream cheese and cold butter; pulse until butter is the size of peas. Add 1 tablespoon ice water and pulse until combined. Continue adding water as needed until dough stays together when squeezed.

Step 2

Divide dough in half. Form each piece into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.

Step 3

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spray the paper with nonstick spray.

Step 4

Remove dough from the refrigerator and let rest at room temperature for 15 minutes.

Step 5

Mix apricot preserves and orange zest together for filling.

Step 6

Roll both discs of dough into 1/4-inch thick circles. Spread apricot preserve mixture over top of each circle and sprinkle with chocolate chips.

Step 7

Cut each circle into 12 wedges. Start at the wide edge and roll each wedge toward the point to create a crescent. Brush beaten egg over each crescent and sprinkle with sugar. Transfer to the prepared baking sheet.

Step 8

Bake in the preheated oven until light golden brown, 15 to 20 minutes. Let cool before serving.