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Ingredients
- MMMMM---------------------------DOUGH-----------------
- 1 c Softened butter
- 8 oz Softened cream cheese
- 1 ts Vanilla
- 1/4 ts Salt
- 2 c Flour
- 1/4 c Sugar
- MMMMM--------------------------FILLING----------------
- 1 c Chopped walnuts
- 3/4 c Chopped dried apricots
- 1/4 c Sugar
- 2 tb Sugar
- 1/2 ts Cinnamon
- 1/4 c Packed light brown sugar
- MMMMM--------------------------TOPPING----------------
- 2 tb Sugar
- 1 ts Cinnamon
Preparation
Step 1
Dough:
Beat butter and cream cheese until smooth. Beat in
vanilla, salt, 1 cup flour and sugar until
blended. Stir in remaining flour by hand. Divide
dough into 4 pieces, wrap in plastic and chill at
least 2 hours, preferably overnight.
Filling:
Stir walnuts, apricots, brown sugar, sugar and
cinnamon until well mixed.
Line cookie sheets with foil and lightly grease.
On a lightly floured surface, with a floured
rolling pin, roll out one piece dough into a 9"
circle. Spread with 2 tablespoons preserves,
sprinkle with about 1/2 cup filling, pressing in
gently. Cut into 12 wedges. Roll up jelly roll
style starting at larger end. Repeat with
remaining dough.
Preheat oven to 325.
Mix topping ingredients. Brush rugelach with milk;
sprinkle with topping. Bake 30-25 minutes until
golden brown. Remove from oven, transfer
immediately to wire racks to cool.
MMMMM
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Content 1998
Last Modified