Rugelach

Ingredients

• 8 oz cream cheese, cold
• 1 cup (2 sticks) unsalted butter, cold
• 2 cups all-purpose flour
• 1 1/2 tbsp sugar
• Pinch of salt
• 1/3 cup apricot jam
• 1/3 cup granulated sugar
• 2 tbsp brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 cup finely chopped walnuts
• 1 egg, beaten, for egg wash
• Coarse sugar, for sprinkling

Before you cook

• Cut the cold cream cheese and butter into small cubes.
• Mix the granulated sugar, brown sugar, cinnamon and walnuts together in a bowl for the filling.
• Have the apricot jam ready to spread.

Steps

1. Pulse the cold cream cheese and butter with the flour, sugar and salt in a food processor until it just comes together into a shaggy dough.
2. Turn the dough out and divide it into four equal portions.
3. Shape each portion into a disc, wrap in plastic, and refrigerate for at least 2 hours.
4. Roll one chilled disc out on a floured surface into a thin circle about 9 inches across.
5. Spread a thin layer of apricot jam over the circle.
6. Sprinkle a quarter of the cinnamon-walnut filling evenly over the jam.
7. Cut the circle into 12 equal wedges, like a pizza.
8. Starting from the wide outer edge, roll each wedge up toward the point.
9. Curve the ends of each rolled wedge slightly inward to form a crescent shape.
10. Repeat with the remaining dough and filling.
11. Arrange the crescents on parchment-lined baking sheets and chill for 15 minutes.
12. Preheat the oven to 350°F.
13. Brush each crescent with the beaten egg wash.
14. Sprinkle coarse sugar over the tops.
15. Bake for 20 to 25 minutes, until golden brown.
16. Cool the rugelach on the baking sheet for 5 minutes before transferring to a rack.