Rugelach III

Recipe View **Prepare the Dough (20 minutes + 2 hours chilling):** In a medium bowl, cream together the softened butter and cream cheese until light and fluffy. Beat in 1/4 cup of granulated sugar and the vanilla extract until well combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Turn the dough out onto a lightly floured surface and gently press it into a ball. Divide the dough into 4 equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Recipe View **Prepare the Filling and Preheat Oven (15 minutes):** Preheat oven to 350°F (175°C). In a small bowl, combine the brown sugar, 6 tablespoons of granulated sugar, 1/2 teaspoon of cinnamon, and the finely chopped dried apricots. Mix well and set aside.

Recipe View **Assemble the Rugelach (30 minutes):** On a lightly floured surface, roll out one portion of the chilled dough into a circle approximately 1/8 inch thick. Spread about 2 tablespoons of apricot preserves evenly over the dough circle. Sprinkle generously with the dried apricot mixture. Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges, like slicing a pizza. Starting at the wide end of each wedge, roll it up tightly towards the point. Gently curve the ends of each roll to form a crescent shape. If the dough becomes too soft or sticky, return it to the refrigerator to chill for a few minutes. Place the rugelach, point-side down, on a parchment-lined or lightly greased baking sheet, leaving about 2 inches between each cookie.

Recipe View **Glaze and Bake (16-18 minutes):** In a small bowl, whisk together the milk, 2 tablespoons of granulated sugar, and 1 teaspoon of cinnamon. Brush the tops of the rugelach with the milk mixture. Bake for 16 to 18 minutes, or until golden brown. Rotate the baking sheet halfway through the baking time to ensure even browning. Remove from the oven and let the rugelach cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.