Rugelach

Directions

Beat the cheese and butter in the bowl of an electric mixer until light and pale.

Beat in 4 tablespoons of the sugar, the salt, and vanilla.

With the mixer on low speed, beat in the flour until just incorporated.

Dump the dough out onto a well-floured board or surface and roll it into a ball.

Cut the ball in quarters, wrap each piece in plastic wraps or waxed papper and refrigerate for at least 1 hour.

For making the filling:

Combine 6 tablespoons of the sugar, the brown sugar, ½ teaspoon cinnamon, the raisins, and walnuts.

On a well-floured cutting-board or surface, roll each ball into a 9-inch circle.

Spread the dough evenly with 2½ tablespoons apricot preserves and sprinkle with ½ cup of the filling.

Press the filling gently into the dough.

Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds.

Starting with the wide edge, roll up each wedge.

Place the cookies, points tucked under, on a baking sheet(s) lined with parchment paper or baking mats or coated with cooking spray.

Refrigerate for about 25 to 35 minutes.

Preheat the oven to 350℉ (180℃).

Brush each cookie with the egg wash.

Mix together 3 tablespoons remaining sugar and 1 teaspoon cinnamon and sprinkle over the cookies.

Bake until lightly browned, about 16 to 21 minutes.

Transfer onto a wire rack and let cool.

Place on a large serving pate and serve warm or at room temperature.