Last updated on January 10th, 2018 at 08:22 pm
These White chocolate apricot rugelach cookies are flaky, buttery and delicious little morsels. The perfect holiday cookie!
I must tell you, these are one of my favorite cookies ever! They are perfect for breakfast with coffee as well as an after dinner treat. You can choose your favorite flavor of jam, you do not have to use apricot, I’ve tried these with raspberry jam, or strawberry jam and they are all delicious. I’ve also made them with nutella, and boy are they good!! These rugelach (cornulete cu gem) are simple perfection. They are easy to make and beyond delicious. When you bite into these, it’s an explosion of flavors in your mouth. Although you don’t see the pecans in the pictures I did sprinkle some to give them a bit of crunch, but it’s optional.
Growing up my mother used to make these rugelach cookies for every holiday or whenever we wanted something sweet. It was the go to cookie for us. It’s loved by all family members. These rugelach cookies are so flaky, not too sweet because there’s no sugar in the dough, but sweet enough from the jelly and the white chocolate, they simply melt in your mouth.
White Chocolate-Apricot Rugelach (Cornulete cu gem)
Ingredients
- 1 3/4 cup all-purpose flour
- 3/4 cup butter unsalted and cold, margarine can be used as well
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/3 cup apricot jam or raspberry jam
- 1/2 cup white chocolate finely chopped
- 2 tbsp sugar granulated
- 1 tsp cinnamon ground
Instructions
- Place flour in a mixing bowl and with 2 knives cut in the butter or margarine till the mixture resembles small peas. Stir in the sour cream and vanilla till the dough holds together. On your floured work surface knead the dough about 10 times. Divide the dough into 3 pieces and wrap in plastic wrap. Refrigerate for 20 minutes.
- Roll one piece of the dough at a time into 10 inch circle. This is like making pizza. Spread the dough with 2 tbsp of jam and sprinkle with one third of the chopped white chocolate. Using a pizza cutter cut the dough into 12 wedges. Starting at curved edge, roll up each wedge and place point-side down, on an ungreased baking sheet. Repeat with the remaining dough.
- In a small bowl stir together the sugar and cinnamon if desired and sprinkle over each cookie. If you are trying to cut back on sugar, you can omit this step.
- Bake at 375 degrees for 20 to 25 min or until light golden brown.
- This recipe yields about 3 dozen cookies.
Notes
Nutrition
These are the best!
I just realized last time I commented on this recipe I forgot to rate it! So here come the five stars, because this is amazing. I’ve been making this for a couple of years now, and all of our friends and family members love it. A few weeks ago, we had neighbors over and I prepared this for dessert. I actually wasn’t ready for this, after tasting it for the first time, one of our friends literally got tears in his eyes, he gave me a hug, and told me the dough reminded him of his late mother’s cooking… Oh, and something else that makes this recipe special to me… My husband never asks me to make anything in particular – he loves everything I cook, so he always goes with the flow, knowing that no matter what I decide to make, it will be good. But this… this is the only thing he’s ever specifically asked me to make, on numerous occasions. A WINNER! Jo, you never cease to impress us, thank you so much for sharing!
Oh Amalia, you’re too kind to me today! I love that you pick all my favorite recipes.
I made this based on your original recipe (which was using apricot jam) and absolutely loved it. Has never changed it up 🙂 Everyone is our family loves “cornulete” and recently I’ve introduced them to my colleagues at work. Everyone raved about how good they were! Even though I made three batches in the past couple of weeks (for holiday parties we hosted at home and at work), I plan on making them again for New Year’s. What’s more traditional than that (well, for Romanians only, of course!). Cornuletze and “salata de boeuf”!
That’s right, and cabbage rolls. 🙂
Excellent presentation!! I am a Romanian girl and I can say that your recipe is so gooood!!! Good job!
Thanks Diana. 🙂
Hi I’m Adela ur receipe looks delicious . I want to know Do u need unsalted butter for this receipe? & after kneading & raping the dough do u leave the dough rest
Hi Adela, it’s unsalted butter. After you divide it in 3 pieces and wrap it in plastic wrap, just refrigerate for 20 minutes or so, just so the butter sets a bit.
I love apricot, so I used all the ingredients per your recipe and loved the result! And you were right, the house smells delicious! Thank you for sharing this wonderful recipe!
Amalia, you’re very welcome. I’m glad your regelach turned out. It is one of my favorite cookies.
Oh, boy, I love Rugelach and yours look amazing, I like the white chocolate in there. I make mine with butter and cream cheese dough after Ina Garten’s recipe, and they always turn out sooo good 🙂
I love Regelach too and whenever I make these they don’t last very long. I have another Romanian recipe for these, but I have to say this is my favorite recipe for Rugelach.
Wow, great flavor combinations! What a lovely summer treat. 🙂
Amanda, thank you. I have to say these cookies are amazing, whenever I make them and I take out a batch from the oven, they are gone before the next batch comes out. We usually make these for holidays, such as Easter and Christmas, but I guess you are right, they would make a lovely summer treat.