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Cherry-Nut Rugelach

Cherry-Nut Rugelach
From: Better Homes and Gardens
This tender fruit-filled pastry recipe, from Eastern Europe Jewish
communities, is as popular in America as it is across the ocean. For the
cookie filling, use all cherries, all apricots, or a combination of the

1 cup dried cherries and/or dried apricots, finely snipped
1/4 cup sugar
1/4 cup water
2 teaspoons kirsch (optional)
1/2 cup finely chopped walnuts
1 cup butter (no substitutes), softened
1 3-ounce package cream cheese, softened
2 cups all-purpose flour
2 tablespoons sugar
Sugar (optional)

1. For filling, combine dried cherries and/or apricots, the 1/4 cup sugar,
and the water in a small saucepan. Bring to boiling. Reduce heat and simmer,
uncovered, for 5 minutes or until thickened, stirring occasionally. Remove
from heat and stir in kirsch, if desired; cool. Stir in walnuts.
2. For pastry, beat butter and cream cheese in a medium mixing bowl with an
electric mixer on medium speed until combined. Add flour and the 2
tablespoons sugar; beat on low speed until crumbly, then knead until a dough
forms. Divide dough into thirds.
3. Roll one-third of the dough on a lightly floured surface into a 9-inch
circle. Spread the dough with one-third of the cooled filling. Cut circle
into 12 wedge-shape pieces. Beginning at wide end of each wedge, roll up
dough. Place cookies, tip side down, about 2 inches apart on a greased
cookie sheet. Repeat with remaining dough and filling. Brush each cookie
with some milk and, if desired, sprinkle with sugar.
4. Bake in a 350 degree F oven for 15 minutes or till golden brown. Transfer
to wire racks and cool. Makes 36 cookies. Enjoy. From Laura.