Rugelach

Ingredients

• 0.5 cup apricot preserves pureed
• 8 ounces cream cheese at room temperature
• 1  eggs with 1 tablespoon milk, for egg wash beaten
• 2 cups flour all-purpose
• 0.3 cup granulated sugar plus 9 tablespoons 
• 1.5 teaspoons ground cinnamon 
• 0.3 teaspoon kosher salt 
• 0.3 cup brown sugar light packed
• 0.8 cup raisins 
• 0.5 pound butter unsalted at room temperature
• 1 teaspoon vanilla extract pure
• 1 cup walnuts finely chopped

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• blender
• hand mixer

Directions

1. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
2. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball.
3. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
4. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
5. On a well-floured board, roll each ball of dough into a 9-inch circle.
6. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.
7. Cut the circle into 12 equal wedges--cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge.
8. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
9. Preheat the oven to 350 degrees F.
10. Brush each cookie with the egg wash.
11. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
12. Bake for 15 to 20 minutes, until lightly browned.
13. Remove to a wire rack and let cool.