Apricot and Walnut Rugelach Slice

, from Issue #90. April, 2020
Photography by Josh Griggs.
Apricot and Walnut Rugelach Slice
Apricot and Walnut Rugelach Slice

Traditionally, rugelach are individually rolled up, but this quick version takes the same elements and makes one large slice. You can sub out the walnuts and apricots for your own favourite combination.



2 cups plain flour
½ teaspoon sea salt
200 grams butter, diced and chilled
225 grams cream cheese, diced
1 cup dried apricots, finely chopped
1 cup walnuts, finely chopped
½ cup caster sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
finely grated zest 1 orange
3 tablespoons melted butter
To assemble and cook
½ cup apricot jam
1 egg yolk mixed with 
1 teaspoon water
1 tablespoon raw sugar


Equipment: Grease a 24cm x 30cm swiss roll tin and fully line with baking paper. 

Preheat the oven to 160°C fan bake. 

Pastry: Put the flour, salt, butter and cream cheese in a food processor and pulse until the dough looks like rough breadcrumbs. Tip onto the bench and bring the dough together with your hands. There should still be small pieces of butter visible. Form into two equal flat pieces then wrap in plastic wrap and refrigerate until firm.

Filling: Stir together the apricots, walnuts, sugar, spices, zest and butter in a bowl. 

To assemble: On a lightly floured bench roll out one piece of pastry to the size of the tin. Keep the remaining piece in the fridge as the pastry is difficult to work with if it gets soft. Place in the tin and trim to fit the base. Spread over the jam then spoon over the filling, spreading evenly. If the pastry is soft, chill until firm before spreading the jam. 

Roll out the second piece of pastry and place on top, trimming the edges. Brush the top of the dough with the egg yolk mix then sprinkle with sugar. Bake for about 40 minutes until deeply golden and crisp. Cool completely before cutting into fingers or squares. Makes 1 slice