Note: I found that 16 1/2 minutes bake time was perfect, but it'll depend on your oven.
Note 2: I didn't have apricot preserves so I used peach. I imagine plum preserves would work just as well, too. Oh, and we "chopped" the walnuts in the food processor until they were more ground than chopped. One of my sons suggested we do the same with the raisins next time, too.
Rugelach2001, Barefoot Contessa Parties!, All Rights Reserved
- Prep Time: 10 min
- Inactive Prep Time: 1 hr 30 min
- Cook Time: 15 min
- Level: Easy
- Serves: 4 dozen cookies
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.