Raspberry and Apricot Rugelach

Recipe View 3 mins In a large bowl, using an electric mixer on low speed, beat together the softened butter and cream cheese until smooth and fully combined. (3 minutes)

Recipe View 5 mins Beat in the vanilla extract, salt, 1 cup of flour, and 1/4 cup of granulated sugar until just blended. Stir in the remaining 1 cup of flour by hand until a smooth dough forms. (5 minutes)

Recipe View 2 hrs Divide the dough into 4 equal portions. Wrap each portion tightly in plastic wrap and refrigerate until firm, ideally for at least 2 hours, or preferably overnight. (2 hours/overnight)

Recipe View 5 mins In a medium bowl, combine the chopped walnuts, dried apricots, brown sugar, 1/4 cup plus 2 tablespoons of granulated sugar, and 1/2 teaspoon of cinnamon. Mix well and set aside. (5 minutes)

Recipe View 5 mins Preheat your oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment paper and lightly grease the paper. (5 minutes)

Recipe View 10 mins On a lightly floured surface, roll out one portion of the chilled dough into a 9-inch circle using a floured rolling pin. Spread 2 tablespoons of raspberry preserves evenly over the dough. Sprinkle about 1/2 cup of the apricot-walnut filling over the preserves, gently pressing it into the dough. (10 minutes)

Recipe View 25 mins Using a sharp knife or pastry wheel, cut the dough circle into 12 equal wedges. Starting at the curved edge of each wedge, roll it up tightly towards the point, creating a crescent shape. Place the rugelach cookies on the prepared baking sheets, point-side down, leaving about 1/2 inch of space between each cookie. Repeat the rolling and filling process with the remaining dough portions. (25 minutes)

Recipe View 5 mins In a small bowl, mix together the remaining 2 tablespoons of granulated sugar with the remaining 1 teaspoon of cinnamon. Use a pastry brush to lightly brush the top of each rugelach with milk, then sprinkle generously with the cinnamon-sugar mixture. (5 minutes)

Recipe View 33 mins Bake the rugelach in the preheated oven for 30 to 35 minutes, or until they are golden brown and cooked through. Rotate the baking sheets between the upper and lower racks halfway through baking to ensure even browning. (30-35 minutes)

Recipe View 10 mins Once baked, immediately transfer the rugelach to wire racks to cool completely. Store in an airtight container at room temperature to maintain freshness. (10 minutes)