Hanni's Ruggelach from Lois Wurzel

From Lois Wurzel

Makes 48

DOUGH:

1 cup butter, softened

1 8oz package Philly cream cheese, softened

1 teaspoon vanilla extract

¼ teaspoon salt

2 cups flour

¼ cup sugar (though I often use less)

 

FILLING:

¼  cup sugar

1 cup chopped walnuts

¾ cup dried apricots chopped into ¼ “ sized pieces.

¼ cup packed brown sugar

1  teaspoon ground cinnamon

½ cup seedless raspberry preserves

 

TOPPING:

1 Tablespoon milk

sugar/cinnamon

 

ONE DAY AHEAD:

1.     In a large bowl with mixer at low speed beat butter/cream cheese till smooth.
2.     Add vanilla extract, 1 cup flour, and ¼ cup sugar (or less)
3.     With a spoon, stir in the remaining flour.  Should be just crumbly
4.     Divide dough into 4 equal balls, wrap in plastic wrap and refrigerate overnight or at least 2 hours

NEXT DAY:

5.     Make filling by mixing together chopped walnuts, apricots, brown sugar, ¼ cup sugar and cinnamon                             
6.     Preheat oven to 325 degrees
7.     Line 2 large baking sheets with foil and grease foil (I use canola oil)
8.     Take out one ball. Roll it into a circle on a lightly floured board until 9”in diameter. Spread with jam(same way one puts sauce on pizza)
9.     Sprinkle ¼ of the nut mixture on Jam (same way you put mozzarella cheese on pizza)
10.  Use a pasty rolling wheel and cut into 12 pie shaped segments
11. Roll each segment from the circumference into the center. Place on cookie sheet with the point facing down. Do this with the other 3 balls as well.
12. Brush with milk and sprinkle with sugar and cinnamon.
13. Bake325 degrees for 30 minutes and remove immediately to cooling rack
14. Store in tightly covered container