Rugelach

Ingredients

• 8 ounces cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour

• 1/4 cup light brown sugar, packed
• 6 Tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup walnuts, chopped finely (optional)
• 1/2 cup apricot preserves, pureed

• 1 egg, beaten
• 1 Tablespoon milk

Directions

1. Beat together the cream cheese and butter in a mixing bowl until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Do not overmix, or the pastry will be tough. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
2. To make the filling, combine the 6 Tablespoons of granulated sugar, the brown sugar, cinnamon, and walnuts.
3. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/4 of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Whisk together the egg and milk in a small bowl. Brush each cookie with the egg wash. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
6. Yields 48 cookies.