Rugelach with Nuts and Fruits

A delightful traditional Jewish pastry featuring a tender, buttery dough rolled around a sweet and tangy filling of chopped nuts and dried fruits. Perfect as a snack or dessert, these bite-sized treats offer a harmonious blend of textures and flavors.

Steps

1. In a bowl, combine the cream cheese and butter until smooth. 2. Gradually mix in the flour until a soft dough forms. 3. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. 5. In a small bowl, mix walnuts, dried apricots, cranberries, brown sugar, cinnamon, and honey to create the filling. 6. Roll out the dough on a floured surface into a 7-inch circle. 7. Spread the filling evenly over the dough. 8. Cut the dough into 8 equal wedges. 9. Starting from the wide edge, roll up each wedge tightly toward the point. 10. Place the rolls on the baking sheet, point side down. 11. Brush the tops with milk and sprinkle with granulated sugar. 12. Bake for 20-25 minutes until golden brown. 13. Cool slightly before serving.

For the dough: - 1/4 cup cream cheese, softened - 1/4 cup unsalted butter, softened - 1/4 cup all-purpose flour For the filling: - 2 tbsp chopped walnuts - 2 tbsp chopped dried apricots - 1 tbsp chopped dried cranberries - 1 tbsp brown sugar - 1/2 tsp ground cinnamon - 1 tsp honey For brushing: - 1 tbsp milk - 1 tsp granulated sugar