Apricot Rugelach
  • Pastry
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • Filling
  • 1 cup apricot jam, melted
  • 3/4 cup walnuts, finely chopped
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • Confectioners’ sugar for dusting
  1. Preparation Time: 25 minutes plus chilling
  2. Baking Time: 25 minutes per batch
  3. Makes 5 dozen
  4. In a large bowl, cream the butter and cream cheese. Beat in the flour, sugar and salt until blended. Divide the dough into thirds. Wrap and refrigerate for 45 minutes.
  5. On a floured surface, roll out a piece of dough to a 14 x 8-inch rectangle. Brush 1/3 cup of the jam on top. Sprinkle with 1/4 cup walnuts.
  6. Mix the sugar and cinnamon; sprinkle a third on top of the walnuts. Roll up from a long side to form a log. Repeat to make 3 logs. Place the logs seam down on a cookie sheet. Refrigerate for 1/2 hour.
  7. Preheat the oven to 350F. On a cutting board, cut each log into 1-inch pieces. Place the rugelach seam down on greased cookie sheets. Bake for 20–25 minutes, until golden. Transfer to racks to cool completely.
  8. Spoon some confectioners’ sugar into a sieve and dust over the cooled rugelach