Cranberry-Walnut Rugelach

Ingredients

Pastry

• 1 cup unsalted butter, room temperature
• 8 ounces cream cheese (room temperature)
• 1/4 cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Filling

• 1/2 cup apricot jam
• 1 cup dried cranberries
• 2/3 cup finely chopped walnuts

Glaze

• 1/4 cup milk
• 3 tablespoons granulated sugar

Instructions

1. Position rack in top third of oven.

Pastry

1. Blend butter, cream cheese and sugar in bowl until smooth and creamy, 2 minutes.
2. Stir in egg yolks, vanilla extract and salt.
3. Stir in flour until smooth dough forms.
4. Divide into fourths; shape into disks. Wrap each in plastic wrap.
5. Refrigerate 4 hours or overnight.
6. Heat oven to 350 degrees F. Line 2 baking sheets with foil; grease.
7. Roll out disk into an 8 inch round.

Filling

1. Spread with 2 tablespoons apricot jam. Sprinkle with 1/4 cup dried cranberries and about 3 tablespoons nuts. Cut disk into 8 wedges. Starting at outside edge, roll up each triangle. Place on sheet, spacing 1 inch apart. Repeat with the remaining dough and filling.

Glaze

1. Lightly brush each pastry with milk. Sprinkle with sugar.
2. Bake in top third of 350 degrees F oven until lightly browned, about 25 to 30 minutes.
3. Remove to wire rack to cool.