Apricot Raisin Rugelach

Name: Apricot Raisin Rugelach
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: about 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

My Rugelach makes a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan

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 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. 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 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut into 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 each: 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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