RUGELACH
makes 3 dozen
8 ounces cream cheese at room temp
1/2 pound butter at room temperature
1/4 cup sugar plus 6 Tablespoons
1/4 t kosher salt
1 t vanilla extract
2 cups all purpose flour
1/4 cup light brown sugar, packed
1/2 t cinnamon
1 cup pecans- fine chopped
1/2 cup apricot preserves- pureed in a food processor
1 egg beaten with 1 T milk for egg wash
cinnamon sugar
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup sugar, salt and the vanilla. With the mixer on low speed, add the flour until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball into quarters- and wrap them in plastic and refrigerate for 1 hour.
To make the filling combine 6 T of sugar, the brown sugar, 1/2 t cinnamon and the nuts. Set aside.
Pre-heat oven to 350 degrees
On a well-floured board roll each ball into a 9-inch circle. Spread the dough with 2 T of apricot preserves and sprinkle with a quarter of the sugar/nut filling- pressing it lightly into the dough.
Cut the circle into 12 equal wedges- cutting the circle into quarters first and each quarter into thirds.
Starting with the wide edge, roll up each pastry. Place them on a baking sheet lined with parchment paper, points tucked under. Chill for 30 minutes.
Brush each pastry with the egg wash and sprinkle with cinnamon sugar. Bake at 350 degrees for 20 minutes or until lightly browned. Some of the apricot mixture will ooze out- let it cool and you have a delicate candy treat. Let cool a bit before serving.
The recipe can be halved and the pastries can be frozen -pre-baking. I freeze them on a baking sheet lined with parchment paper and cover the pan tightly with foil. Thaw them first before baking.
