The Second Night of Rugelach

The dough worked like a dream. That was so exciting! I was a bit worried there. I had to work fast, but no problems were encountered until the cutting phase. I didn't find these as hard as people have told me, but then I have worked with some tougher doughs. And probably have a little more experience salvaging, well more experience calling my mom when I had problems....  Oh, let them cool before you cut them, your fingers will thank you. The pastry ends up being fairly delicate, more so than I remembered. It flakes all over when you eat them, so good.

I went with apricot and raspberry jam for filling. I like both and why limit yourself? Baking my lovely cookies was a completely therapeutic, perfect end to a horrific day. I am now totally excited for the potluck tomorrow!

Now on to the marinade and cardamom rice!

Rugelach*
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
8 oz  fat free cream cheese, softened
1/2 cup plus 4 teaspoons sugar
1 teaspoon cinnamon
1/2 cup apricot preserves
1/2 cup raspberry jam
1 1/4 cups walnuts (1/4 lb), finely chopped
Milk for brushing cookies

Combine flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.

Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.

Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.

Combine 1/2 cup sugar with cinnamon.

Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.

Roll dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)

Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.