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.
- 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
- 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
- 1 egg
- 2 tablespoons sugar, coarse
- 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.
- Let stand at room temperature for 15 minutes before rolling.
- In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom.
- 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.
- Refrigerate at least 30 minutes. Repeat with remaining dough and filling.
- 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.