Apricot and Raisin Rugelach

By carvalhohm

Ingredients

• Dough:
• 1 cup (8 ounces) unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 cups unbleached, all-purpose flour, plus extra for rolling
• ½ teaspoon salt
• Filling:
• 1 to 2 teaspoons ground cinnamon
• ½ cup granulated sugar
• 1 cup raisins, chopped
• 1 cup (4 ounces) walnuts, finely chopped
• 1 cup apricot preserves
• Egg Wash:
• 1 large egg white
• 1 teaspoon water

Details

Servings 36

Preparation

Step 1

1. For the crust, place the butter and cream cheese in a large bowl, and beat with an electric mixer on low speed until smooth, 1 minute. Add the salt, and add 2 cups of the flour, beating on low speed until the dough just comes together. Scrape down the sides of the bowl. Flour your hands and work the dough until all the ingredients are well-combined. Roll the dough into a ball and then cut the ball into three sections. Wrap each ball in plastic wrap and press down on the dough, slightly. Refrigerate the dough overnight.

2. When ready to bake, place a rack in the center of the oven and preheat to 350°F. Cover a baking sheet with aluminum foil and set aside.

3. On a well-floured surface, unwrap one of the balls of dough. Using a floured rolling pin, create a 12-inch circle with the dough. Do not worry about the edges. Transfer the dough onto a baking sheet and place in the fridge to keep the dough from becoming too soft.

4. In a small bowl, whisk together the sugar and cinnamon and set aside. Finely chop the raisins and walnuts, then combine the two in a large bowl and set aside.

5. Take the rolled dough out of the fridge and transfer back onto the floured surface. Spread 1/3 cup of the apricot preserves evenly over the dough. Then sprinkle 1/3 of the cinnamon sugar mixture over the preserves, followed by 1/3 of the raisin and walnut mixture. Using a pizza cutter, cut the dough into 12 even wedges. Starting from the outside, tightly roll the wedge inward to the tip. Transfer the pastries onto the baking sheet with the tip down.

6. In a small bowl, combine the egg white and water. Lightly brush each pastry with the egg wash.

7. Bake the pastries until the sides are golden brown, 20 to 25 minutes. Remove the pastries, using a metal spatula onto a cooling rack. Let the pastries cool five minutes before serving. Repeat with the remaining dough and filling.