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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.
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2
Meanwhile, prepare filling: In medium bowl, combine apples, walnuts, and brown sugar.
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3
Prepare Spice Sugar: In small bowl, combine sugar and cinnamon.
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4
Preheat oven to 350. Line 2 large cookie sheets with parchment paper.
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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.
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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.
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7
Bake rugelach 30-33 minutes or until dough is browned and cooked through. Immediately transfer to wire rack to cool.
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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.
