APRICOT-WALNUT RUGELACH

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Apricot-Walnut Rugelach image

This may be a little more work than the average cookie, but these divine Apricot-Walnut rugelach are truly worth it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h45m

Yield Makes about 2 1/2 dozen

Number Of Ingredients 10

2 sticks cold unsalted butter, cubed
8 ounces cream cheese, softened
2/3 cup plus 3 tablespoons sugar, divided
1/4 teaspoon fine salt
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup dried apricots
1/4 cup brandy
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
1 large egg, lightly beaten

Steps:

  • In a food processor, process butter, cream cheese, 3 tablespoons sugar, and salt until combined. Add flour and pulse until a dough forms. Divide in half, flatten into disks, and tightly wrap in plastic. Refrigerate until firm, 2 hours (or overnight).
  • In a small pot, bring apricots, brandy, cinnamon, and 1/2 cup water to a boil. Reduce heat and simmer until most of liquid is absorbed, 7 minutes. Transfer to clean food processor. Pulse until finely chopped. Stir in walnuts and remaining 2/3 cup sugar.
  • Working with 1 disk at a time, on a floured surface, roll out dough into a 12-inch circle. Spread with half the filling, leaving a 1-inch border. Cut into 16 wedges. Starting from outside edge, tightly roll each wedge up; place on parchment-lined baking sheets, seam side down. Lightly brush with egg. Freeze 30 minutes.
  • Preheat oven to 325 degrees, with racks in upper and lower thirds. Bake until golden brown, 30 to 35 minutes, rotating halfway through. Transfer to wire racks; let cool completely.

Nutrition Facts : Calories 160 g, Fat 11 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g

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