Pecan Apricot Rugelach

By draingal

Ingredients

• 1 1/4 c. all-purpose flour
• 2 tbsp. sugar, divided
• 1/2 tsp. Kosher salt
• 1/2 c. cold unsalted butter, cut up (1 stick)
• 1 tbsp. distilled white vinegar
• 1 tbsp. ice-cold water, plus 1 to 2 teaspoon if necessary
• 1/4 tsp. ground cinnamon
• 3 tbsp. whipped cream cheese
• 1/2 c. finely chopped pecans
• 3 tbsp. sugar
• 1 tbsp. apricot preserves
• 1 egg, beaten

Details

Preparation time 15mins
Cooking time 30mins
Adapted from goodhousekeeping.com

Preparation

Step 1

To make Cinnamon-Sugar Dough: In food processor,
combine flour, 1 tablespoon sugar and salt. Add butter and pulse until mixture resembles coarse crumbs.
Add vinegar and 1 tablespoon ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add remaining water, 1 teaspoon at a
time). Do not overmix.
Shape dough into 1-inch-thick disk, then roll between 2 pieces of parchment paper to ⅛ inch thick. Combine cinnamon and remaining 1 tablespoon sugar; sprinkle over rolled dough and gently roll in. Refrigerate at least 20 minutes.
To make Pecan-Apricot Rugelach: Heat oven to 400°F. Line baking sheet with parchment
paper.
Spread Cinnamon-Sugar Dough with cream cheese. Combine pecans, sugar and apricot preserves; spread over cream cheese.
Cut dough into two pieces and roll each half into long
log. Brush each log with egg and
cut into ¾-inch-thick pieces. Place on prepared baking sheet and bake until golden brown, 15 to 20 minutes.