If you're looking for a dessert that's sweet, buttery, and fruity, Apricot Raspberry Rugelach Bars might just become your new favorite. These bars combine the rich, flaky pastry of classic rugelach with the convenience of a bar cookie. Every bite is bursting with the tangy-sweet interplay of apricot preserves and raspberries, layered within a tender, melt-in-your-mouth dough. Whether you're preparing treats for a holiday spread or just indulging your everyday sweet tooth, these bars deliver the perfect balance of elegance and simplicity.
Curious and ready to bake? Let's get started!
Ingredients
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz (1 package) cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup apricot preserves
- 1/2 cup raspberry preserves
- 1/4 cup finely chopped walnuts or pecans (optional)
- 1/2 teaspoon ground cinnamon
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Step-by-Step Instructions
Step 1: Prepare the Dough
- Begin by creaming the butter and cream cheese together in a large mixing bowl until smooth and fluffy.
- Add the granulated sugar and vanilla extract, mixing well to combine.
- Gradually mix in the flour and salt until the dough comes together. The dough will be soft and slightly sticky.
- Divide the dough into two equal parts, flatten each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
Step 2: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
Step 3: Assemble the Bars
- Roll out one portion of the dough into a rectangle that fits the bottom of your prepared pan. Carefully transfer it into the pan, pressing down gently to make an even layer.
- Spread the apricot preserves over the dough, using a spatula to create an even layer.
- Sprinkle the chopped nuts (if using) and cinnamon over the apricot layer.
- Roll out the second portion of dough and place it on top of the apricot filling. Spread the raspberry preserves in an even layer over this second dough layer.
Step 4: Add Finishing Touches
- Brush the top with the beaten egg wash for a golden finish.
- Mix together the sugar and cinnamon and sprinkle evenly across the top.
Step 5: Bake and Cool
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and slightly crisp. Remove the pan from the oven and allow it to cool completely on a wire rack before lifting the bars out using the parchment overhang.
Step 6: Slice and Serve
Once cooled, use a sharp knife to slice into bar-shaped pieces. Rugelach bars hold up beautifully, making them an excellent option for gift-giving or party platters.
Tips for Perfect Rugelach Bars
- Chill the Dough: Don't skip chilling the dough, as it helps produce that signature flaky texture and makes it easier to work with.
- Use Quality Preserves: Opt for high-quality apricot and raspberry preserves for the best flavor. The tanginess will balance the sweetness of the sugar and dough.
- Experiment with Nuts: For a twist, try using almonds or pistachios in place of walnuts or pecans.
- Even Layers: Use an offset spatula to spread preserves and fillings evenly for a neat, polished appearance.
Serving Suggestions and Variations
These Apricot Raspberry Rugelach Bars are perfect paired with a hot cup of coffee or tea. They shine on their own but can also be served warm with a scoop of vanilla ice cream for an extra special treat.
Looking to mix things up? You can swap out the fruit preserves with other flavors like strawberry, blackberry, or even fig spread. For a festive touch, sprinkle crushed pistachios or drizzle melted chocolate over the top after baking.
Apricot Raspberry Rugelach Bars are more than just a dessert; they’re a versatile delight that brings comfort, sweetness, and a touch of sophistication to any occasion. Happy baking!
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