Walnut Rugelach

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 8 ounces cream cheese, cold and cubed
• 2 tablespoons granulated sugar
• 1 cup walnuts, finely chopped
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 3 tablespoons unsalted butter, melted
• 1/3 cup apricot preserves
• 1 egg, beaten
• 2 tablespoons turbinado sugar, for sprinkling

Method

1. 1

   In a food processor, pulse the flour and salt to combine. Add the cold butter and cream cheese, and pulse until the mixture forms large, moist crumbs.

2. 2

   Turn the dough out onto a work surface, divide into 2 equal disks, wrap each in plastic, and refrigerate until firm.

3. 3

   In a small bowl, stir together the walnuts, brown sugar, and cinnamon.

4. 4

   On a lightly floured surface, roll one dough disk into a 10-inch circle about 1/8 inch thick.

5. 5

   Brush the dough with half the melted butter, then spread half the apricot preserves evenly over the surface, leaving a small border.

6. 6

   Sprinkle half the walnut-cinnamon mixture evenly over the preserves, pressing gently to adhere.

7. 7

   Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges, then roll each wedge up tightly from the wide end to the point.

8. 8

   Repeat rolling, filling, and cutting with the second dough disk and remaining filling ingredients.

9. 9

   Arrange the rolled cookies point-down on parchment-lined baking sheets, spacing about 1 1/2 inches apart, and chill until firm.

   30:00 · chill shaped cookies
10. 10

    Preheat the oven to 350°F.

11. 11

    Brush the chilled cookies with the beaten egg and sprinkle generously with turbinado sugar.

12. 12

    Bake until golden brown and the filling bubbles slightly, 22 to 25 minutes, rotating the pans halfway through.

    22:00 · bake rugelach
13. 13

    Transfer the rugelach to a wire rack and cool completely before serving.