Nutty Apricot Rugelach (Rogaliki

• Vegetarian

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 cup Jam

• Baking & Spices

  • 3 cups Flour
  • 1 Pinch Salt

• Nuts & Seeds

  • 1 cup Walnuts, toasted

• Dairy

  • 1 1/2 cup Butter
  • 1 (8 oz pkg. Cream cheese

Found on simplyhomecooked.com

Ingredients

• 3 cups flour
• 1½ cup butter, cold
• 1 (8 oz) pkg. cream cheese, cold
• 1 egg yolk
• Pinch of salt
• 1 cup Jam
• 1 cup toasted walnuts

Directions

• Sift the flour and salt into a large mixing bowl.
• Slice the cold butter into cubes and cut it into the flour using a pastry cutter. Continue cutting through until the pieces of butter are about the size of a pea.
• Add the cream cheese and continue to cut through until the cream cheese is pea sized as well.
• Add the egg yolk to the flour and butter and begin working it in with your hands.
• Continue to mend the dough together until it begins to take shape. Careful not to over mix the dough.
• Cover the dough with plastic wrap and refrigerate for at least 3 hours.
• Remove the butter from the refrigerator and divide it into 8 equal pieces.
• Take one piece at a time and roll it out to a circle 12 inches in diameter.
• Spread 2 tbsp of apricot jam onto the entire piece of dough. Then sprinkle 2 tbsp finely chopped walnuts on top.
• Cut the round dough into 12 equal slices. If you dont have a pastry knife, use a pizza cutter for this step.
• Tightly roll each rugalech starting from the wider end.
• Place the rugalech onto a baking sheet lined with parchment paper and bake at 360 degrees Fahrenheit for 15-20 minutes or unit golden brown.
• Once they are cooled to room temperate roll them in powdered sugar.