Rugelach

Ingredients

• 2 cups all-purpose flour
• 0.25 tsp kosher salt
• 0.25 cup granulated sugar
• 8 ounces unsalted butter – cold, cut into small cubes
• 8 ounces cream cheese – cold, cut into chunks
• 1 tsp vanilla extract
• all-purpose flour – for dusting
• 0.75 cup apricot preserves
• 1 cup walnuts – finely chopped
• 0.5 cup raisins – finely chopped
• 0.5 cup granulated sugar
• 1 tbsp ground cinnamon
• 1 large egg
• 1 tbsp water
• 2 tbsp coarse sugar

Instructions

1. In a food processor, combine 2 cups all-purpose flour, 0.25 cup granulated sugar, and 0.25 tsp kosher salt; pulse to blend.
2. Add the cold unsalted butter and cold cream cheese; pulse until the mixture forms coarse crumbs. Add the vanilla extract and pulse just until the dough starts to clump.
3. Turn the dough out, gather into a mass, and divide into 4 equal portions. Pat each into a 4-inch disk, wrap tightly, and refrigerate until firm, at least 2 hours.
4. For the filling, stir together 0.5 cup granulated sugar and 1 tbsp ground cinnamon; set aside. In a separate bowl, combine the finely chopped walnuts and raisins. Warm the apricot preserves gently until spreadable.
5. Line two baking sheets with parchment. Lightly flour the work surface with all-purpose flour (for dusting).
6. Working with one dough disk at a time, roll into a 9–10 inch circle about 1/8 inch thick, rotating and dusting lightly as needed to prevent sticking.
7. Spread about 3 tbsp apricot preserves thinly over the dough, leaving a 1/2-inch border. Sprinkle evenly with about 1/4 cup walnut mixture and 2–3 tbsp cinnamon sugar, then press gently to adhere.
8. Cut the circle into 12 wedges. Starting at the wide end, roll each wedge into a tight crescent and place tip-side down on the prepared sheet, spacing about 1 inch apart.
9. Repeat rolling, filling, cutting, and shaping with the remaining 3 dough disks, reflouring the surface as needed. Chill the shaped cookies on the sheets for 15–20 minutes while you heat the oven.
10. Heat the oven to 350°F (175°C). Beat the large egg with 1 tbsp water to make an egg wash.
11. Brush the chilled rugelach lightly with egg wash and sprinkle with coarse sugar. Bake 20–25 minutes, rotating the pans halfway, until deep golden brown and the jam is bubbling.
12. Transfer to a rack to cool completely before serving.