Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Apricot-Fennel Rugelach

Desserts from Issue 4 – Fall / Winter 2014 – Cocoon

Our take on the crescent-shaped treat adds sour cream—a tip passed down to our co-recipe editor Molly Shuster by her grandmother Gertrude—for extra oomph. We think they are best enjoyed with a warm, boozy drink (like, say, our Eskimo Kiss) on a chilly winter day.

makes 4 dozen cookies

  • 2 sticks unsalted butter, softened
  • 1 (8 oz) block cream cheese, softened
  • cup sour cream
  • ½ cup plus 2 Tbsp sugar, divided
  • 1 ½ tsp fennel seeds, chopped
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup apricot jam, strained if chunky
  • 1 ½ tsp cinnamon, divided

  • 1

    With an electric mixer, beat butter, cream cheese, and sour cream until smooth. Add ½ cup of sugar and the fennel seeds, and beat until light and fluffy. Whisk together flour and salt in a small bowl, then beat into butter mixture just until combined. Divide dough into four pieces then wrap in plastic and chill at least two hours or overnight.

  • 2

    Preheat oven to 350°F. Line 2 baking sheets with parchment. Mix jam with 1 tsp cinnamon. In another small bowl, mix remaining ½ tsp cinnamon with remaining 2 Tbsp sugar.

  • 3

    Working with one portion at a time (keeping others chilled), roll dough on a floured surface with a floured pin into an ⅛-inch thick round. Spread evenly with ¼ cup spiced jam. Cut round into 12 wedges. Starting from the wide end of a wedge, roll each like a little croissant. Transfer to baking sheet. Repeat with remaining dough. Sprinkle with cinnamon sugar and chill 20 minutes.

  • 4

    Bake rugelach until pale golden, about 22 minutes. Transfer to a rack to cool.