Rugelach

Directions

1. 1
   Beat the cheese and butter in the bowl of an electric mixer until light and pale.
2. 2
   Beat in 4 tablespoons of the sugar, the salt, and vanilla.
3. 3
   With the mixer on low speed, beat in the flour until just incorporated.
4. 4
   Dump the dough out onto a well-floured board or surface and roll it into a ball.
5. 5
   Cut the ball in quarters, wrap each piece in plastic wraps or waxed papper and refrigerate for at least 1 hour.
6. 6
   For making the filling:
7. 7
   Combine 6 tablespoons of the sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
8. 8
   On a well-floured cutting-board or surface, roll each ball into a 9-inch circle.
9. 9
   Spread the dough evenly with 2 1/2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.
10. 10
    Press the filling gently into the dough.
11. 11
    Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds.
12. 12
    Starting with the wide edge, roll up each wedge.
13. 13
    Place the cookies, points tucked under, on a baking sheet(s) lined with parchment paper or baking mats or coated with cooking spray.
14. 14
    Refrigerate for about 25 to 35 minutes.
15. 15
    Preheat the oven to 350F (180C).
16. 16
    Brush each cookie with the egg wash.
17. 17
    Mix together 3 tablespoons remaining sugar and 1 teaspoon cinnamon and sprinkle over the cookies.
18. 18
    Bake until lightly browned, about 16 to 21 minutes.
19. 19
    Transfer onto a wire rack and let cool.
20. 20
    Place on a large serving pate and serve warm or at room temperature.