California Walnut & Apricot Rugulach Recipe

Recipes

California Walnut & Apricot Rugulach

Submitted By: Canada

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

Servings: 48
Prep Time: N/A
Cook Time: N/A

Vegetarian

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Ingredients

Pastry:

1 pkg (8oz/250 g) light cream cheese, softened

1 cup butter, softened

2 tbsp packed brown sugar

2 cups unbleached all-purpose flour

Filling:

1-1/2 cups coarsely chopped California walnuts, toasted

1/2 cup packed brown sugar

1 tsp cinnamon

1/4 tsp ground ginger and cardamom

3/4 cup apricot marmalade

Topping:

1 egg

2 tbsp coarse sugar

Directions

Pastry:

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 discs. 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. Filling: In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom.

Assembly:

On lightly floured surface, roll each disc into an 11-inch circle, about 1/4 inch thick. Spread 3 tbsp 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.