Walnut Apricot Rugelach
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.
Cream Cheese Pastry:: 1 cup all-purpose flour (198g) 8 tablespoons cold butter (113g) 4 oz cold cream cheese (113g) 1/4 teaspoon salt Filling 1/3 cup apricot jam (103g) 1/2 cup chopped toasted walnuts (57g) 1/4 cup brown sugar (53g) 1/4 teaspoon cinnamon 1 teaspoon finely grated orange zest Topping: 1 egg 1/4 cup sugar (53g) 1/4 cup chopped walnuts (28g)
For the Cream Cheese Pastry: 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. 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.