California Walnut & Apricot Rugelach

California Walnut & Apricot Rugelach

These tasty crescent shaped treats are made with California walnuts, a cream cheese pastry and filled with marmalade and spices. Rugelach are a regular at Hanukkah and New Year celebrations.

Ingredients

Pastry

  • 1 package (8 ounces/250 grams) cream cheese, light, softened
  • 1 cup butter, softened
  • 2 tablespoons brown sugar, packed
  • 2 cups all-purpose flour, unbleached

Filling

  • 1 1/2 cups California walnuts, toasted, coarsely chopped
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger and cardamom, ground
  • 3/4 cup apricot marmalade

Topping

  • 1 egg
  • 2 tablespoons sugar, coarse

Directions

Pastry

  1. In large bowl, beat cream cheese and butter until fluffy; beat in sugar. Stir in flour until well combined. Form into a ball; cut into 4 pieces and shape into disks. Wrap individually in plastic wrap; refrigerate at least 2 hours and up to 1 day.
  2. Let stand at room temperature for 15 minutes before rolling.

Filling

  1. In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom.

Assembly

  1. On lightly floured surface, roll each disk into an 11-inch circle, about 1/4-inch thick. Spread 3 tablespoons marmalade over top; sprinkle with 1/4 of the walnut mixture. Cut into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent roll. Place each crescent two inches apart on a parchment-lined baking sheet.
  2. Refrigerate at least 30 minutes. Repeat with remaining dough and filling.
  3. Beat egg lightly; brush over each crescent and sprinkle with coarse sugar. Bake in 350° F oven until golden brown, about 25 minutes. Let cool on pan for 5 minutes before transferring to rack to cool completely.