rugelach

How To Make rugelach

• 1

  Beat together butter and cream cheese in a large bowl with an electric mxer until combined well. Add vanilla and 1/4 cup of sugar
• 2

  Whisk together flour and salt in a bowl
• 3

  Add flour mixture and stir with a wooden spoon until a soft dough forms
• 4

  Dump the dough out onto a well floured board and roll into a ball. Cut the ball in quarters, wrap each piece in plastic wrap and chill into firm 8 hours
• 5

  To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins and walnuts
• 6

  On a well floured board, roll each ball of dough into a 9 inch circle. Spread the dough (4) with 2 tablespoons apricot preserves and 1/4 cup of the filling
• 7

  Press the filling lightly into the dough
• 8

  Cut the circle into 12 equal wedges
• 9

  Starting with the wide edge, roll up each wedge
• 10

  Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes
• 11

  Preheat the oven to 350
• 12

  Brush each cookie with the egg wash
• 13

  Combine 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies
• 14

  Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool
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