Rugelach

I credit my daughter, Olivia, with my new-found love of rugelach. She is a sophomore at NYU and I've had many opportunities to explore Manhattan on my trips to drop her off and pick her up. Chelsea Market is one of my favorite places to visit. It's housed in the old Nabisco building on 16th Street and 9th Avenue--quite a hike from NYU! Anyway, Chelsea Market is home to Ruthy's Bakery, which has delicious rugelach.

Last fall I had a craving for some rugelach and I wasn't due for a trip to NYC for awhile, so I decided to try making some myself. This recipe is from Ina Garten.

Rugelach
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Prep Time: 10 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 15 min
Level: Easy
Serves: 4 dozen cookies

Ingredients
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.