Rugelach

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.