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Apricot Raisin Rugelach

Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
  • Total Time
    Prep: 55 min. + chilling Bake: 20 min./batch
  • Makes
    4 dozen

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 jar (10 ounces) apricot spreadable fruit
  • 1-1/4 cups finely chopped walnuts
  • 1 cup raisins
  • 1/2 cup plus 2 teaspoons sugar, divided
  • 1 teaspoon ground cinnamon
  • 2 tablespoons half-and-half cream

Directions

  • In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight.
  • On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill.
  • Place rolls seam side down 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.
Raspberry Raisin Rugelach: Substitute raspberry preserves or spreadable fruit and almonds for the apricot spreadable fruit and walnuts.
Nutrition Facts
1 slice: 120 calories, 7g fat (4g saturated fat), 16mg cholesterol, 66mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 2g protein. Diabetic exchanges: 1 fat, 1/2 starch.
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