Apple Pie Rugelach

Directions

1. 1
   Prepare dough; in large bowl, with mixer on medium speed, beat butter and cream cheese until creamy, scraping bowl occasionally. Reduce speed to low; gradually beat in flour and salt just until blended, scraping bowl occasionally. Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.
2. 2
   Meanwhile, prepare filling: In medium bowl, combine apples, walnuts, and brown sugar.
3. 3
   Prepare Spice Sugar: In small bowl, combine sugar and cinnamon.
4. 4
   Preheat oven to 350. Line 2 large cookie sheets with parchment paper.
5. 5
   Sprinkle work surface with 2 tablespoons Spice Sugar. Place 1 disk dough on top of sugar; turn over to coat both sides. Roll dough into 10-inch round, turning round over a few times and sprinkling dough with 2 more tablespoons Spice Sugar to coat both sides.
6. 6
   Spread top of round with 3 tablespoons jelly, then sprinkle with 1/2 cup filling, leaving 1/2-inch border around edge. With knife, cut dough into 16 equal wedges. Starting at wide end, roll up each wedge jelly-roll fashion. Place rugelach, 1-inch apart, on prepared cookie sheet, point side down.
7. 7
   Bake rugelach 30-33 minutes or until dough is browned and cooked through. Immediately transfer to wire rack to cool.
8. 8
   Repeat with remaining dough, Spice Sugar, jelly, and filling. Store cookies in airtight containers at room temperature up to 1 week or in freezer up to 3 months. Dust with confectioners' sugar to serve.