Rugelach

  • 250g cream cheese, at room temperature
  • 220g unsalted butter, at room temperature
  • 100g sugar plus 9 tbsps
  • 1/4 tsp salt
  • 1 tsp pure vanilla essence
  • 280g plain flour
  • 50g light brown granulated sugar, packed
  • 1 1/2 tsps ground cinnamon
  • 120g sultanas
  • 120g walnuts, finely chopped
  • 120g apricot jam, pureed in a food processor
  • 1 egg beaten with 1 tbsp milk, for egg wash
1) Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 50g sugar, the salt and vanilla. With the mixer on low speed, add the plain flour and mix until just combined.

2) Dump the dough out onto a well-plain floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in clingfilm and refrigerate for 1 hour.

3) To make the filling, combine 6 tablespoons of sugar, the brown sugar, 1/2 tsp cinnamon, the sultanas and walnuts.

4) On a well-floured board, roll each ball of dough into an 18cm circle. Spread the dough with 2 tablespoons of apricot jam and sprinkle with 50g 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 biscuits, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

5) Preheat the oven to 180C/Gas 4.

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

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