Ingredients

Yiddish for “So you think you can stop after eating just one? Ha!” The rugulach is a regular at Hannukah and New Year celebrations. Meaning “little rolled things” these pastries have been around for centuries and are packed with so much delicious fruit, walnuts and spices they almost explode with the flavor of celebration. Serve warm from the oven for maximum enjoyment. California Walnut & Apricot Rugulach Pastry: 1 (8-ounce) package light cream cheese, softened 1 cup butter, softened 2 tablespoons packed brown sugar 2 cups unbleached all-purpose flour Filling: 1 1/2 cups coarsely chopped California Walnuts, toasted 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger and cardamom 1/4 cup apricot marmalade Topping: 1 large egg 2 tablespoons coarse sugar (Raw or Turbinado sugar)

Description

For Pastry: In Large Bowl, Beat Cream Cheese And Butter Until Fluffy; Beat In Sugar. Stir In Flour Until Well Combined. Form Into A Ball; Cut Into 4 Pieces And Shape Into Discs. Wrap Individually In Plastic Wrap; Refrigerate At Least

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