Walnut Rugelach

Directions

1. 1
   Arrange a large piece of plastic wrap on the counter.
2. 2
   Using a rolling pin, roll out the puff pastry on the plastic into a 10 x 13-inch rectangle.
3. 3
   Sprinkle the top and bottom often and generously with the confectioners sugar to prevent sticking (you wont use it all).
4. 4
   Using an offset spatula, spread the jam evenly over the dough to within 1/4 inch of the edges.
5. 5
   2 Cut the dough in half lengthwise (youll have two 5 x 13-inch rectangles}, Starting on one long side and using the plastic as a guide, roll up the dough jellyroll style.
6. 6
   Pinch the seam to the roll so it sticks together.
7. 7
   Repeat with the remaining dough.
8. 8
   Wrap the rolls and refrigerate until firm (for faster chilling, pop the wrapped rolls in the freezer).
9. 9
   Heat the oven to 375F.
10. 10
    Line 1 large cookie sheet with nonstick liner.
11. 11
    Arrange the rolls, seam side down, on a cutting board and cut into 1 1/2-inch slices.
12. 12
    Arrange on the prepared cookie sheet about 1 inch apart.
13. 13
    Brush the tops with a little water and sprinkle with the chopped walnuts.
14. 14
    Bake until deep golden brown, 23 to 25 minutes.
15. 15
    Set on a rack to cool completely.
16. 16
    (You can expect some of the jam to leak out.)
17. 17
    Serve immediately or cover and store at room temperature.