Rugelach

Directions

1. 1
   Beat cream cheese and butter in large bowl with mixer until blended.
2. 2
   Gradually add flour, mixing well after each addition.
3. 3
   (Dough will be very soft and sticky.)
4. 4
   Divide dough into 4 portions; place each portion on sheet of plastic wrap.
5. 5
   Use floured hands to pat each portion into 1-inch-thick round.
6. 6
   Wrap individually in plastic wrap.
7. 7
   Refrigerate overnight.
8. 8
   Heat oven to 325F.
9. 9
   Cover baking sheets with foil or parchment.
10. 10
    Combine nuts, 1/2 cup sugar and 2 tsp.
11. 11
    cinnamon.
12. 12
    Mix remaining sugar and cinnamon.
13. 13
    Roll one portion of dough into 11-inch circle on lightly floured surface; spread with 1 Tbsp.
14. 14
    preserves, then sprinkle with 1/4 of the nut mixture.
15. 15
    Cut into 16 wedges; roll up, starting at short side of each.
16. 16
    Place, point sides down, on prepared baking sheets; shape into crescents.
17. 17
    Sprinkle evenly with 1 tsp.
18. 18
    cinnamon-sugar.
19. 19
    Repeat with remaining dough, preserves, nut mixture and cinnamon-sugar.
20. 20
    Bake 25 min.
21. 21
    or until lightly browned.
22. 22
    Immediately remove from baking sheets to wire racks; cool completely.