Apricot And Raisin Rugelach Recipe I Can Cook That

Instructions

1. In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.

2. Add the vanilla extract and gradually mix in the flour until a soft dough forms. Divide the dough into 4 equal portions, shape them into disks, wrap with plastic wrap, and refrigerate for at least 1 hour.

3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

4. On a lightly floured surface, roll out one dough disk into a circle about 1/8-inch thick.

5. Spread 2 tablespoons of apricot jam evenly over the dough, then sprinkle with raisins, walnuts, brown sugar, and cinnamon.

6. Using a sharp knife or pizza cutter, cut the dough into 8 equal wedges.

7. Starting from the wide end, roll up each wedge to form a crescent shape.

8. Place the rugelach on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

9. Allow the rugelach to cool on a wire rack before dusting with powdered sugar.

10. Repeat the process with the remaining dough portions.