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CBD recipe Apricot Rugelach

Azuca Sugar


Apricot Rugelach

Makes 24 servings, 10 mg Azuca CBD each


4 oz cream cheese, room temperature 

¼ lb butter 

2 Tbsp Azuca CBD Sugar

4½ Tbsp white granulated sugar 

⅛ tsp salt 

½ tsp vanilla extract 

1 cup all-purpose flour 

2 Tbsp light brown sugar 

¾ tsp cinnamon 

1⅓ cup raisins 

½ cup finely chopped walnuts 

¼ cup apricot jam, smoothed in food processor or with immersion blender 

1 beaten egg + 1 Tbsp milk for egg wash 


  1. In the bowl of an electric mixer, cream together butter and cream cheese until light in color.   
  2. Beat in Azuca CBD sugar, salt and vanilla extract. 
  3. Add flour and mix until just combined.  
  4. On a floured surface, roll your dough into a ball. Cut the ball in half and wrap each half in plastic. Refrigerate for 1 hour.  
  5. In a small bowl, combine 2½ Tbsp white sugar, ½ tsp cinnamon, raisins, walnuts and brown sugar. 
  6. On your floured surface, roll your dough halves into 2, 9” circles, rotating and flipping dough frequently to prevent sticking. 
  7. On each circle, spread 2 Tbsp of apricot jam and sprinkle ½ cup of filling over the jam.  
  8. Cut the circle into quarters, then cut each quarter into thirds to get 12 slices.   
  9. Starting with the wide side of each slice, roll the dough up into little cylinders. 
  10. Line a baking sheet with parchment and place the dough rolls an each apart. Chill in refrigerator for 30 minutes. 
  11. Preheat oven to 350°F. 
  12. Brush each cookie with egg wash. 
  13. In another small bowl, combine ¼ tsp cinnamon and 2 Tbsp white sugar. Sprinkle over each cookie. 
  14. Bake for 15-20 minutes or until lightly browned. Let cool completely on a rack before serving.
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