Apricot and Strawberry Rugelach

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Apricot preserves
  • 1 cup Strawberry preserves

• Baking & Spices

  • 3 cups All-purpose flour, unbleached
  • 1/2 cup Brown sugar, light
  • 2 1/2 tbsp Cinnamon
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Nuts & Seeds

  • 2 1/2 cups Walnuts or pecans, toasted

• Dairy

  • 3 sticks Butter
  • 12 oz Cream cheese
  • 1 tbsp Milk

Found on garlicandzest.com

Description

Directions

• In a stand mixer, beat together the butter and cream cheese with the paddle attachment. Add the salt and sugar and beat until light and fluffy at medium/low to medium. Reduce speed to low and add the flour in 1/2 cup increments until just combined. (Dont overbeat).
• Turn the dough out onto a lightly floured surface and work it into a ball. Divide the dough into 4 equal pieces and and press each into a rough rectangle shape. Wrap in plastic wrap and refrigerate at least 2 hours and up to 2 days.
• Put the granulated sugar, brown sugar cinnamon and the nuts into the work bowl of a food processor. Pulse together until the nuts are finely chopped, but still have some texture. Set aside.
• In the bowl of a mini prep food processor, pulse the apricot preserves until smooth and transfer to a bowl. Rinse the food processor and process the strawberry preserves until smooth. Transfer to another bowl and set aside.
• Generously flour your work surface. Working with one piece of chilled dough at a time, place the dough on the floured surface. If the dough is very cold, let it soften for 5-10 minutes before you start rolling it out. Roll the dough into a rectangle about 12 x 5 inches. Continue to check that the dough isnt sticking to the work surface. If you need to re-flour and flip the pastry, do it so that it doesnt stick. (note: it needs to be at least 5 inches because youre going to roll it up to hold in the jam etc.) Use a pizza cutter to even up the sides and edges.
• Spread about 1/2 cup of jam evenly over the surface of the dough. Sprinkle 1/3 - 1/2 cup of the cinnamon, nut mixture over the top of the jam and lightly press it in with your fingertips. Starting on the long end, roll the dough, jelly-roll like into a cylinder. Wrap the cylinder in plastic wrap, place on a baking sheet and refrigerate. Continue with the remaining rectangles of dough, spreading them with jam and sprinkling with the cinnamon-nut mix and rolling them up.
• Refrigerate the logs of dough at least 4 hours or preferably overnight. Reserve the remainder of the cinnamon sugar mixture for rolling the cookies in.
• Arrange the oven racks to the top and bottom thirds of the oven. Preheat the oven to 375 degrees. Prepare two large baking sheets with 2 pieces of parchment each (to prevent the bottoms of the cookies from burning). Set aside.
• In a small bowl whisk together the egg and milk for an egg wash. Set aside. Add the cinnamon nut mixture to a small bowl and set aside.
• Working with one roll of dough at a time, brush the dough on all sides with the egg wash. Use a serrated knife to cut the roll into 1 slices. Toss each slice in the cinnamon sugar mixture, lightly pressing the coating and nuts into the cookie. Arrange the cookies a few inches apart on the parchment paper.
• Place one cookie sheet on the top shelf and the other on the bottom shelf. Cook for approximately 10-12 minutes, then swap their positions in the oven -- moving the top pan to the bottom and vice versa and turning them 180 degrees. Bake for an additional 10-12 minutes until rugelach are brown.
• Remove from the oven and cool a few minutes on the cookie sheet before using a thin spatula to transfer the cookies to a cooling rack. When the cookies reach room temperature, they can be stored in an airtight container for up to a week and can be frozen for up to a month.