Posted by: Josey Lyne Payne, Esq. | December 24, 2011

Rugelach

Rugelach
          
Barefoot Contessa

Ingredients
8 ounces cream cheese, at room temperature
1 cup butter, at room temperature
¼ cup sugar, plus 9 tablespoons
¼ teaspoon kosher salt
1 teaspoon vanilla
2 cups flour
¼ cup light brown sugar, packed
1 ½ teaspoons cinnamon
¾ cup raisins
1 cup walnuts, finely chopped
½ cup apricot preserves, puree or stir to smooth out
1 egg, beaten with 1 tablespoon milk

Directions
Cream the cheese and butter together.
Add ¼ cup sugar, salt, and vanilla.
Add the flour and mix just until combined.
Dump the dough onto a well floured surface and roll it into a ball.
Cut the ball into quarters, wrap each in plastic, and refrigerate 1 hour.
Combine 6 tablespoons of sugar, brown sugar, ½ teaspoon cinnamon, raisins, and walnuts.
On a well floured surface, roll each ball of dough into a 9 inch circle.
Spread each circle with 2 tablespoons apricot preserves.
Sprinkle each with ½ cup of the filling, pressing lightly into the dough.
Cut each circle into 12 wedges.
Starting with the wide edge, roll up each wedge (like a crescent).
Place cookies, points tucked under, on a lined baking sheet.
Chill for 30 minutes.
Brush each cookie with egg wash.
Combine 3 tablespoons of sugar with 1 teaspoon cinnamon and sprinkle over cookies.
Bake in 350 degree oven for 15 to 20 minutes, until lightly browned.
Remove and let cool on wire rack.

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