Apricot Almond Slice-and-Bake Rugalahs Apricot Almond Slice-and-Bake Rugalahs

Author: Canadian Living

Originating in eastern Europe, rugalahs are one of the most anticipated Hanukkah treats.

  • Portion size 40 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




In bowl, beat cream cheese with butter until fluffy; beat in sugar and salt. Stir in flour in 2 additions to make soft dough. Form into rectangle; cut into quarters. Wrap each and refrigerate until firm, about 30 minutes.

Filling: In bowl, combine almonds, white chocolate, granulated sugar and brown sugar; set aside.

On lightly floured surface, roll each quarter of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with 2 tbsp (30 mL) jam; sprinkle with one-quarter of the almond mixture. Starting at long side, tightly roll each up into log. Wrap each and refrigerate until firm, about 1 hour.

Cut each log into 1-inch (2.5 cm) thick slices. Stand, seam side down, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.

Bake in 350°F (180°C) oven until golden brown, 22 to 25 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 38 mg
  • Protein 2 g
  • Calories 139.0
  • Total fat 9 g
  • Potassium 55 mg
  • Cholesterol 19 mg
  • Saturated fat 5 g
  • Total carbohydrate 13 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 7.0
Share X

Apricot Almond Slice-and-Bake Rugalahs