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Raspberry and Apricot Rugelach




Source of Recipe


internet






List of Ingredients



• 1 cup butter, softened
  
• 1 (8 oz) pkg cream cheese, softened
  
• 1 tsp vanilla
  
• 1/4 tsp salt
  
• 2 cups flour
  
• 3/4 cup white sugar
  
• 1 cup chopped walnuts
  
• 3/4 cup dried apricots, chopped
  
• 1/4 cup packed brown sugar
  
• 1 1/2 tsp ground cinnamon
  
• 1/2 cup seedless raspberry preserves
  
• 1 T milk
  






Instructions



1. In large bowl, with mixer at low speed, beat butter with cream cheese until blended and smooth. Beat in vanilla, salt, 1 cup flour, and 1/4 cup sugar until blended.
   
2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
   
3. To prepare filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 T white sugar, and 1/2 tsp cinnamon until well mixed.
   
4. Line 2 large baking sheets with foil and grease foil.
   
5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9" round, keeping remaining dough refrigerated. Spread dough with 2 T raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point side down, about 1/2" apart. Repeat with remaining dough, 1/4 at a time.
   
6. Preheat oven to 325 degrees.
   
7. In cup, mix remaining 2 T sugar with 1 tsp cinnamon. With pastry brush, brush rugalech with milk. Sprinkle with cinnamon-sugar.
   
8. Bake rugalech at 325 degrees on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugalech to wire racks to cool. Store in tightly covered container.