Rugelach, tiny crescent shaped pastries, are a family favorite. A tender, flaky, cream cheese dough is wrapped around a filling of apricot jam, brown sugar, and walnuts. Rugelach are light and buttery with wonderfully crisp edges and an addictive filling. Not overly sweet, they’re perfect with a cup of coffee.
Cut the cold butter and cream cheese into 12 small cubes each.
Pulse in a food processor with the flour and salt until it starts to clump together, forming curds. Don't process long enough for it to gather into a ball.
Divide the dough into two equal pieces and flatten into six-inch disks. Cover with plastic wrap and refrigerate for two hours or overnight.
For the Filling:
Stir the apricot jam until spreadable. Squish any large chunks.
Combine the roasted walnuts, brown sugar, cinnamon, and orange zest in a bowl.
For the Topping:
Whisk the egg in a bowl.
Combine the sugar and walnuts in a bowl.
Roll out and fill the pastry:
Remove the pastry from the refrigerator and remove plastic.
On a lightly floured surface, roll each disk out into a 10 to 11-inch circle.
Brush half of the apricot jam over each circle, then sprinkle half of the walnut, brown sugar, and cinnamon mixture over the jam on each circle.
Using a sharp knife or a pizza cutter, cut the circles into 12 triangles each. (Cut the circle into fourths and each fourth into 3 pieces.)
Roll each triangle up into a crescent, starting at the wide end.
Place on a parchment lined baking sheet.
Brush each Rugelach with beaten egg, then sprinkle on the walnut and sugar mixture.
Bake in a 350 degree F oven until golden and beginning to caramelize, about 25-30 minutes.
Remove from oven and cool on a rack.
Best eaten the day they are made. However, they can be stored in a closed container at room temperature for several days.