Apricot Rugalach

Source

These are not difficult to make, but might be a bit time consuming. I'm just gonna tell you right now that it is worth the time and effort!

Dough:

• 2 1/4 cups flour
• 1 tablespoon sugar
• 1/2 tspn salt
• 1 cup (2 sticks) unsalted butter, cut in pieces and chilled
• 8 ounces cream cheese, cut in chunks and chilled
• 2 tablespoons sour cream (or Greek yogurt)

Filling:

• 3/4 cup hazelnuts (or almonds)
• 1 cup apricot preserves (I use sugar free)
• 2/3 cups golden raisins
• 1/4 tspn salt

Egg Wash:

• 2 egg yolks
• 1/4 cup sugar

Directions

Preheat oven to 375.

Dough:

Pulse the flour, sugar and salt in food processor. Add the butter, cream cheese and sour cream, and pulse until it forms a rough dough - it wont mix together well, it will have "pieces".  Put the dough on a floured work surface and divide into 4 parts - wrap each section in plastic wrap and freeze for about 15 mins.

Filling  

Chops the nuts, raisins, and salt in the food processor until it becomes a paste.

Unfreeze the dough and roll out one of the portions into a thin rectangle.  It doesn't matter if it looks pretty, just make sure its a rectangle! Spread some of the filling in the middle, not close to the edges. 

Carefully roll the dough into one long log

Using a serrated knife cut into small pieces.  (I like to make mine on an angle).  Put seam side down on a greased pan and pop into the freezer for a few more minutes. 

Repeat with the other 3 sections of dough. 

Make the egg wash and "paint" on the Rugalach before baking.  Sprinkle it with sugar and pop those puppies into the oven.  Bake until they are Golden Brown, the times will vary depending on which type of pan you use.  I'd say it takes me more than 30 mins.  Maybe about 35 to 40... I really like 'em golden brown on the top.  (Just be careful the bottoms don't burn)

Presto! They are so amazing.  The last time I made them I mixed 1/4 cup Raspberry Preserves and 3/4 Apricot Preserves... and I wouldn't recommend it.  It takes away from the Apricot/Golden Raisin combo that's going on, and it just wasn't as good.  Maybe all Raspberry, or all Strawberry.... who knows... the possibilities are endless!!

(I should really get my camera fixed, these photos are awful!)

This recipe is linked to:
Culinary Smackdown Battle
Sweet Tooth Friday
Full Plate Thursday