Ingredients
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 2 cups all-purpose flour
- 1/3 cup confectioners' sugar
- Pinch of salt
- 1 1/2 cups apricot 100% fruit spread
- 2/3 cup chopped, toasted walnuts
- 3 tablespoons coarse or granulated sugar
Directions
Combine the softened butter and cream cheese within the bowl of the standing electric mixer fitted having a paddle attachment. Cream together on low speed for around 2 minutes, until smooth and creamy.
Continue mixing on low speed and progressively add some flour, sugar, and salt. Mix for just two more minutes. Be cautious here as the mixer is within motion!
Turn the mixer off and take away the dough mixture in the bowl, wrap with plastic wrap and refrigerate until completely chilled, two to three hrs. (This dough can be created each day ahead.)
In a tiny mixing bowl, combine the apricot fruit spread and also the walnuts. Put aside.
Once the dough has chilled, divide into 4 equal portions. You will simply use one portion at any given time, so keep your rest within the refrigerator until available.
Position rack in bottom third of oven and preheat the oven to 350°F.
On the floured surface, make use of a floured moving pin to roll one area of the dough right into a circle, about 1/8 inch thick. Utilizing a pizza cutter, trim the outer edges to create a smooth edge towards the circle.
Utilizing a spatula or the rear of a spoon, spread one-4th from the apricot filling to the circle completely towards the edges. (You ought to have sufficient for any thin layer of filling it should not be considered a thick coating.)
Utilizing a small paring knife or perhaps a pizza wheel, cut the dough circle into 8 equal triangles.
Roll-up each triangular, beginning using the wide finish and ending using the pointed finish.
Put the rugelach pointed ends lower on the parchment-lined baking sheet. (You need to line the baking sheet or any oozing apricot filling will keep to the pan while baking.) Sprinkle a couple of teaspoons of coarse sugar around the tops from the rugelach. Repeat using the remaining dough portions and filling. Chill before baking.
Bake for 12 minutes. Using oven mitts or pot holders, carefully open the oven and switch the pan 180 levels. Continue baking for 13 to 16 more minutes, until golden brown.
Using oven mitts or pot holders, carefully take away the rugelach in the oven and awesome completely around the baking sheet before serving.
