This raspberry rugelach is a yummy and extra fruity version of this traditional cookie.
Ingredients
- butter: 1 cup (softened)
- cream cheese: 1 pack (8 ounce pack, softened)
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- all-purpose flour: 2 cups
- white sugar: 0.75 cup
- walnuts: 1 cup (chopped)
- apricots: 0.75 cup (chopped, dried)
- packed brown sugar: 0.25 cup
- ½ teaspoons ground cinnamon: 1 piece
- seedless raspberry preserves: 0.5 cup
- milk: 1 Tbsp
Metric Conversion
Stages of cooking
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Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
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Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
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Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
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Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
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Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
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Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
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Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.
