Serves: 18
Total Calories: 365

PASTRY
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
APRICOT NUT FILLING
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 cup apricot preserves
1/2 cup walnuts, finely chopped
1/2 cup pecans, finely chopped
3/4 cup raisins, chopped
CARDAMOM PISTACHIO FILLING
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cardamon
3 tablespoons unsalted butter, melted
1 cup pistachio nut, finely chopped
3/4 cup golden raisins, chopped
milk for brushing
granulated sugar for sprinkling

1. To make the pastry: The night before baking, in a medium bowl, whisk together the flour and salt until blended.
2. In a stand mixer set on medium speed, beat the butter and cream cheese until smooth and creamy. On low speed, gradually beat in the flour mixture until just combined. Scrape down the sides and bottom of the bowl as necessary. Scrape the mixture onto a lightly floured board, and using floured hands, form a 6-by-3-inch log. Cut the log into thirds (8 ounces each) and press each portion into a round, flat disk. On the countertop, spread two 14-inch lengths of plastic wrap, overlapping them by 4 inches. Place one disk in the center and cover with 2 more sheets in the same manner. Place the rolling pin in the center of the disk, then roll firmly and evenly out to the edge. Continue rolling in this fashion until the dough is a 12-inch circle. Repeat with the remaining disks of dough. Leave the dough in the plastic wrap, seal, stack, and refrigerate overnight.
3. The next day, when you are ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper or foil.
4. To make the apricot nut filling: In a small bowl, mix together the brown sugar and cinnamon until blended. Remove one round of dough from the refrigerator and peel off the top layer of plastic wrap. Lightly flour the top of the dough and flip it over onto a work surface. Brush the top of the dough with one-third of the apricot preserves. Sprinkle one-third of the brown sugar-cinnamon mixture over the preserves, then sprinkle with one-third of the walnuts, one-third of the pecans, and one-third of the raisins. Lightly press any loose nuts into the dough.
To make the cardamom pistachio filling: In a small bowl, mix together the brown sugar and cardamom until blended. Remove one round of dough from the refrigerator and peel off the top layer of plastic wrap. Brush the top of the dough with one-third of the melted butter. Sprinkle one-third of the brown sugar–cardamom mixture over the butter, then sprinkle with one-third of the pistachios and one-third of the raisins. Lightly press any loose nuts into the dough.
5. Using a long, sharp knife, cut the dough into 12 pie-shaped wedges. Starting with the wide end opposite the point and working quickly, roll each wedge up jelly-roll fashion. Arrange the rolls, with the point side down, 1 inch apart on the baking sheet. Brush the tops and sides of the rugelach with milk and sprinkle with the granulated sugar. Bake until golden brown and lightly puffy, about 30 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring them to a rack to cool completely. Repeat with the remaining 2 rounds of dough.

Variation
To make Rugelach with Marmalade, Sage, and Pine Nuts, follow the recipe for the pastry, mixing 1 tablespoon finely chopped fresh sage leaves and 1 teaspoon grated orange zest into the blended butter and cream cheese mixture before adding the flour mixture. Follow the recipe for the apricot nut filling, omitting the brown sugar and cinnamon. Substitute 1 cup warm marmalade for the apricot preserves and use 1 cup pine nuts instead of the pecans and walnuts. Proceed as directed.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 18
Total Calories: 365
Calories from Fat: 183

More Recipes from the Holiday Baking Cookbook:
"Let's Make a Dreidel" Chocolate Cake
A Nice Little Cheesecake
Apricot Nut or Cardamom Pistachio Rugelach
Bubbee and Me Baked Candy Apples
Chocolate Gelt Hide-a-Cookies
Golden Savory Cheese Coins
Hanukkah Frosted Cookie Cutouts
Jerusalem Olive Oil Cake with Orange Marmalade and Almonds
Pear-Apple Strudel (with Rosemary White Chocolate Ganache)
Rosemary White Chocolate Ganache
Selma's Apricot Noodle Kugel
Streusel-Top Sour Cream Coffee Cake