Rugelach Pastry with Cheese and Nuts

A great Jewish recipe. Pastry and cheese work very well together.

Ingredients

Vanilla extract 1 Teaspoon
Packed light brown sugar 1/4 Cup (4 tbs)
Egg 1 , beaten with 1 tablespoon milk (For Egg Wash)
Cream cheese 8 Ounce (At Room Temperature)
Unsalted butter 1/2 Pound (At Room Temperature)
Granulated sugar 13 Tablespoon (0.25 Cup Plus 9 Tablespoon)
Kosher salt 1/4 Teaspoon
Pure vanilla extract 1 Teaspoon
All purpose flour
Light brown sugar 1/4 Cup (4 tbs) (Packed)
Ground cinnamon 1 1/2 Teaspoon
Raisins 3/4 Cup (12 tbs)
Walnuts 1 Cup (16 tbs) , finely chopped
Apricot preserves 1/2 Cup (8 tbs) , pureed in a food processor
Egg 1 , beaten with tablespoon milk (For Egg Wash)
Milk 1 Tablespoon (For Egg Wash)

Directions

GETTING READY

1. Preheat the oven to 350 degrees F.

MAKING

2. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.

3. Add 1/4 cup granulated sugar, the salt, and vanilla.

4. With the mixer on low speed, add the flour and mix until just combined.

5. Dump the dough out onto a well-floured board and roll it into a ball.

6. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

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

8. On a well-floured board, roll each ball of dough into a 9-inch circle.

9. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.

10. Press the filling lightly into the dough.

11. Cut the circle into 12 equal wedges - cutting the whole circle in quarters, then each quarter into thirds.

12. Starting with the wide edge, roll up each wedge.

13. Place the cookies, points tucked under, on a baking sheet lined with parchment paper.

14. Chill for 30 minutes.

15. Brush each cookie with the egg wash.

16. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.

17. Bake for 15 to 20 minutes, until lightly browned.

18. Remove to a wire rack and let cool.

SERVING

19. Store in a cookie jar or dig in.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 6141Calories from Fat 2965

 % Daily Value*

Total Fat 340 g523.1%

Saturated Fat 170 g850%

Trans Fat 0 g

Cholesterol

Sodium 1395 mg58.13%

Total Carbohydrates 740 g246.7%

Dietary Fiber 22 g88%

Sugars 478 g

Protein 74 g148%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet