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California Walnut & Apricot Rugulach

California Walnut & Apricot Rugulach
  • Duration
  • Cook Time
  • Prep Time
  • 48 ServingsServings


  • Pastry:
  • 1 pkg (8oz/250 g) light cream cheese, softened
  • 1 cup butter, softened
  • 2 tbsp packed brown sugar
  • 2 cups unbleached all-purpose flourFilling:
  • 1-1/2 cups coarsely chopped California walnuts, toasted
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger and cardamom
  • 3/4 cup apricot marmaladeTopping:
  • 1 egg
  • 2 tbsp coarse sugar



1 Pastry:

2 n large bowl, beat cream cheese and butter until fluffy; beat in sugar. Stir in flour until well combined. Form into a ball; cut into 4 pieces and shape into discs.

3 Wrap individually in plastic wrap; refrigerate at least 2 hours and up to 1 day.

4 Let stand at room temperature for 15 minutes before rolling. Filling: In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom.

5 Assembly:

6 On lightly floured surface, roll each disc into an 11-inch circle, about 1/4 inch thick. Spread 3 tbsp marmalade over top; sprinkle with 1/4 of the walnut mixture.

7 Cut into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent roll. Place each crescent two inches apart on a parchment-lined baking sheet.

8 Refrigerate at least 30 minutes. Repeat with remaining dough and filling.

9  Beat egg lightly; brush over each crescent and sprinkle with coarse sugar. Bake in 350 F oven until golden brown, about 25 minutes.

10 Let cool on pan for 5 minutes before transferring to rack to cool completely.

Source: California Walnut Board