Rugelach

This fruit and nut filled cookie is perfect to have in the afternoon with your three o’clock coffee break.  The cinnamon and sugar sprinkled on top fills the house with a wonderful aroma while baking.  I made these this year at my Christmas cookie party and gave some as gifts.

By Pat Savoie via Barefoot Contessa

Ingredients

8           ounces      cream cheese, room temperature
1/2      pound       butter, room temperature
1/4     cup             granulated sugar, plus 9 Tbsp
1/4     tsp              salt
1          tsp             vanilla
2         cups          flour
1/4    cup            brown sugar, packed
1 1/2 tsp            cinnamon
3/4    cup           dried cherries, chopped (or any dried fruit you like)
1         cup            pecans, chopped (or any nut you like)
1/2    cup            apricot preserves, pureed
1 egg beaten with 1 Tbsp milk, for egg wash

Method

Dough:
Beat cream cheese and butter until light.
Add 1/4 cup sugar, salt, and vanilla.
With the mixer on low speed, add flour until just combined.
Dump dough onto well-floured board and roll into ball.
Cut ball in quarters, wrap each piece in plastic, and refrigerate for at least 1 hour.

Filling:
Combine 6 Tbsp sugar, brown sugar, 1/2 tsp cinnamon, cherries, and pecans.

On a well-floured board (I use my Pampered Chef pastry mat and cover dough with plastic while rolling with rolling pin), roll each ball of dough into a 9 inch circle.
Spread each circle with about 2 Tbsp of pureed apricot preserves and sprinkle with 1/4 of the filling.
Press the filling lightly into dough.
Cut each circle of dough into 12 equal wedges, cutting first into quarters, then each quarter into thirds.
Starting at the wide edge of each wedge, roll toward the center.
Arrange on a parchment lined cookie sheet point side down.
Chill 30 minutes.
Brush each cookie with egg wash.
Combine 3 Tbsp sugar and 1 tsp cinnamon and sprinkle on the cookies.
Bake 350 about 15-20 minutes or until lightly brown.
Cool on wire rack.