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It will warm you up and leave you satisfied.


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A delicious dessert featuring Granny Smiths.


Kale Salad

Lentils, kale, and goat cheese complement each other in this great salad.

Food Recipes Desserts Apricot Rugelach
Apricot Rugelach PDF Print E-mail


  • 1 8-oz package cream cheese
  • 1 c. unsalted butter
  • 1/4 c. sugar
  • 1 t. pure vanilla extract
  • 2 c. all-purpose flour
  • Filling: 1 c. apricot jam
  • 1/2 c. finely chopped walnuts
  • Topping: 1 egg
  • 1/4 c. sugar


  1. In a mixing bowl, mix the butter and cream cheese together.
  2. Add sugar and vanilla, and mix until smooth.
  3. Add flour and mix lightly.
  4. Refrigerate dough for an hour or more.
  5. Preheat oven to 350°F.
  6. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8 inch thick.
  7. Spread the apricot preserves in the center of the circle, and then sprinkle the walnuts on top.
  8. Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, the thick end of the wedge should be about an 1 to 1 1/2 inch wide. Start at the wide edge of the wedge and roll the dough up toward the point.
  9. Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper. Brush each pastry with the egg, sprinkle with sugar and bake for 20-25 minutes or until golden.

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