Cranberry-Walnut Rugelach Recipe
Ingredients:
- Pastry
- 1 cup unsalted butter or margarine, room temperature
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- Filling
- 1/2 cup apricot jam
- 1 cup dried cranberries
- 2/3 cup finely chopped walnuts
- Glaze
- 1/4 cup milk
- 3 tablespoons granulated sugar
Directions:
- Position rack in top third of oven.
- Pastry: Blend butter, cream cheese and sugar in bowl until smooth and creamy, 2 minutes. Stir in egg yolks, vanilla extract and salt. Stir in flour until smooth dough forms. Divide into fourths; shape into disks. Wrap each in plastic wrap. Refrigerate 4 hours or overnight.
- Heat oven to 350 degrees F. Line 2 baking sheets with foil; grease.
- Roll out disk into 8-inch round.
- Filling: Spread with 2 tablespoons apricot jam. Sprinkle with 1/4 cup dried cranberries and about 3 tablespoons nuts. Cut disk in 8 wedges. Starting at outside edge, roll up each triangle. Place on sheet, spacing 1 inch apart. Repeat with the remaining dough and filling.
- Glaze: Lightly brush each pastry with milk. Sprinkle with sugar. Bake in top third of 350 degree F oven until lightly browned, about 25-30 minutes. Remove to wire rack to cool.