Thursday's Meal: Apricot 'Rugelach' Hand Pies

Michael Wake from Whole Foods makes a hand pie that's a play on the popular Jewish pastry.

The hand pies are a featured item on the Whole Foods Market Test Kitchen's new traDISH concept which is inspired by holiday dishes from around the world. It's open daily from 11 a.m. to 6 p.m. at the Whole Foods flagship downtown.

The menu is available until December 18 (it will be closed the week of Thanksgiving 11/21-27). 2% of total sales from traDISH will benefit Austin Empty Bowl Project. Learn more here.

The recipe is as follows:


⅓ cup Orange Juice

½ cup Dried Currants

1 cup Chopped Walnuts

pinch of Ground Cardamom

¼ cup Apricot Jam

2 tablespoons Sugar

¼ teaspoon Ground Cinnamon

1 Large Egg Yolk

1 teaspoon Water

pinch of Kosher Salt


-Bring the orange juice to a simmer over medium heat in a small saucepan.

-Add the currants and cook until the juice is almost evaporated. Reduce the heat to low and add walnuts.

-Remove pan from heat; add cardamom and apricot jam.

-In a small bowl, combine sugar and cinnamon.

-Roll (purchased) puff pastry dough out to 1/8" thickness and use circular pastry cutter to make desired size.

-Assemble hand pies by stuffing each with the filling. Use egg yolk to seal it with a brush. Crimp the edges with a fork.

-Brush the hand pies with the egg wash (yolk, water, salt combined) and sprinkle with cinnamon sugar mix.

-Chill for one hour.

-Bake at 350⁰ until golden brown or fry in canola oil until golden brown.

-Roll in cinnamon-sugar mixture, serve and enjoy!

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