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Apricot Raisin Rugalach

My Rugalach makes a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling.

48 ServingsPrep: 55 min. + chilling Bake: 20 min./batch

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 one log into a 12-in. x 8-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. Chill.
Place roll-ups 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

2 of 2

Apricot Raisin Rugalach (continued)

Directions (continued)

350° for 20-25 minutes or until golden brown. Transfer to a
cutting board; cut into slices. Cool on wire racks.
Yield: 4 dozen.

Raspberry Raisin Rugalach: Substitute raspberry preserves or spreadable fruit and almonds for the apricot spreadable fruit and walnuts.

Nutrition Facts: 1 each equals 120 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 66 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.