JEWISH RUGELACH

By Brenda Storch, Messianic Rebbetzin of The Tabernacle

INGREDIENTS

Dough:

8 ounces (2 sticks) softened unsalted butter

1 (8-ounce) softened cream cheese

2 cups all purpose flour

1/4 teaspoon salt

Filling:

2/3 cup apricot preserves

1 cup finely chopped walnuts

1/2 cup sugar mixed with 1 tablespoon cinnamon

1/2 cup dried cranberries or raisins

Topping:

1 large beaten egg

1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon

PREPARATION

For the Dough: In a large bowl or stand mixer, cream together butter and cream cheese. Add flour and salt all at once. Beat on low until dough holds together. Divide the dough into 4 balls, wrap in plastic and refrigerate for at least 4 hours.

Place rack in center of oven and heat to 350 degrees. Warm apricot preserves until spreadable. On a lightly floured surface, roll out one ball of dough at a time into a 9-inch circle.

Brush apricot jam over entire circle and then about 2 tablespoons nuts, 1 tablespoon cinnamon sugar, and 2 tablespoons cranberries or raisins.

Using a pizza cutter, cut each circle into 8 wedges. Roll each wedge from the wide side to the point. Place it on a parchment-lined baking sheet. Repeat with remaining dough. Brush with beaten egg and sprinkle with cinnamon sugar.

Bake for 25 minutes until well browned. Immediately remove to a wire rack to cool completely before serving. Rugelach are typically better the day after they are baked. They store well in an airtight container for up to 2 weeks and can be frozen.

Makes about 4 dozen Jewish Rugelach