Apricot- Walnut Rugelach

(from Lucianolinda’s recipe box)

Source: Better Homes and Gardens

Categories: Sweet Breads- Coffee Cakes- Tortes

Ingredients

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup unsalted butter (2 sticks), softened
  • 1/2 tsp. salt
  • 2 cup unbleached all-purpose flour
  • 3/4 cups granulated sugar
  • 1 Tbsp. ground cinnamon
  • 1 cup shelled walnuts, lightly toasted and finely chopped
  • 1/2 cup dried apricots, finely chopped
  • 1/2 cup dried tart cherries, finely chopped
  • 1/4 cup packed light brown sugar
  • nonstick cooking spray
  • 8 Tbsp. Full Circle apricot fruit spread

Directions

  1. In large bowl, with mixer at medium speed, beat cream cheese, butter and salt until creamy, occasionally scraping bowl with rubber spatula.

  2. Reduce speed to low, beat in flour just until blended. Divide dough into 4 equal pieces. Wrap each piece in plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.

  3. In medium bowl, combine granulated sugar and cinnamon. In second medium bowl, mix walnuts, dried fruit and brown sugar.

  4. Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; spray-foil with nonstick cooking spray.

  5. Sprinkle work surface with about 2 Tbsp. cinnamon sugar. Roll one disk of dough into 9 to10 inch round, turning round over a few times and sprinkling dough and work surface . with additional cinnamon-sugar. (If dough is too cold to roll, let stand 5 to 10 minutes to soften slightly.)

  6. Spread dough with 2 Tbsp. apricot spread, then sprinkle with about 1/2 cup cherry filling. With pastry wheel, knife or pizza cutter, carefully cut dough into 2 equal wedges (do not separate). Starting at curved edge, roll up each wedge, jelly-roll fashion.

  7. Place rugelach, point side down and 1 inch apart, on cookie sheet. Repeat with remaining dough, cinnamon sugar, apricot spread and cherry filling.

  8. Bake rugelach on 2 oven racks 23 to 27 minutes or until bottoms are browned, rotating sheets between upper and lower racks halfway through baking. With wide spatula, immediately transfer rugelach to wire rack to cool. Store in tightly covered container at room temperature up to 1 week or in freezer

  9. up to 3 months.

  10. makes 48 rugelach

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