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Rugelach
Category: Desserts, Miscellaneous
Serves:
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Ingredients:
* 8 ounces cream cheese, at room temperature * 1/2-pound unsalted butter, at room temperature * 1/4 cup granulated sugar plus 9 tablespoons * 1/4 teaspoon kosher salt * 1 teaspoon pure vanilla extract * 2 cups all-purpose flour * 1/4 cup light brown sugar, packed * 1 1/2 teaspoons ground cinnamon * 3/4 cup raisins * 1 cup toasted walnuts, finely chopped * 1/2 cup apricot preserves, pureed in a food processor * 1 egg beaten with 1 tablespoon milk, for egg wash
Directions:
Beat the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and the vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Divide the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. Meanwhile, make the filling. In a small bowl combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. A pizza cutter is good for this. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350° F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.