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1
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl.
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2
Add 1/2 cup granulated sugar and 1/4 teaspoon salt; beat until combined and fluffy, about 3 minutes.
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3
Add the egg yolks, one at a time, beating to combine after each.
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4
With the mixer on low speed, beat in flour to combine.
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5
Mix in vanilla.
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6
Turn out the dough onto a lightly floured work surface.
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7
Divide into three equal pieces, and shape into flattened disks; wrap each in plastic.
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8
Refrigerate at least 1 hour or overnight.
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9
Preheat the oven to 325F, with racks in the upper and lower thirds.
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10
Line three baking sheets with parchment paper; set aside.
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11
In a food processor, pulse together the walnuts, remaining 1/4 cup granulated sugar, the cinnamon, and pinch of salt until finely ground; set aside.
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12
On a lightly floured work surface, roll out one disk of dough into a 10-inch round about 1/4 inch thick.
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13
Brush the top evenly with melted jelly.
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14
Sprinkle with a third of the walnut mixture and a third of the currants.
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15
Using the rolling pin, gently roll over the round to press the filling into the dough.
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16
Using a pizza cutter or sharp knife, cut the round into 16 equal wedges.
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17
Beginning with the outside edge of each wedge, roll up to enclose filling.
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18
Place about 1 inch apart on the prepared baking sheets.
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19
Repeat with remaining dough and filling ingredients.
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20
Lightly beat the whole egg; brush over tops, and sprinkle with sanding sugar.
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21
Bake two sheets, rotating halfway through, until the cookies are golden brown, 20 to 25 minutes.
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22
Transfer to a wire rack to cool completely.
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23
Repeat with remaining baking sheet.
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24
Rugelach can be kept in an airtight container at room temperature for up to 4 days.
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25
Rounds of cookie dough are covered with melted apricot jelly, ground walnuts, and currants, then cut into even wedges.
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26
The wedges are rolled up around the filling before baking.
