Apricot Walnut Rugelach Recipes

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

Steps:

• In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
• In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
• Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.

Steps:

• Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.
• Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1 inch thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.
• Combine the walnuts, brown sugar, nutmeg, and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a small bowl. Set aside.
• Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with 1/4 cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam and walnut mixture.
• Place the rugelach 1 1/2 inches apart on 2 rimmed baking sheets lined with parchment. Brush with the egg and sprinkle with the remaining tablespoon of granulated sugar. Bake, rotating the sheets halfway through, until golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.

Steps:

• Sift flour, baking powder, and salt together onto a sheet of waxed paper.
• Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
• Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
• Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.