Rugalach

This traditionally Jewish sweet with all the different spellings is something I'd never heard of before I got married and my husband informed me it was one of his favorites.  I went through several different recipes before finding one that worked for me. Most recipes slice the rolls and then bake, or cut the dough into triangles and roll up like cresent rolls.  I slice mine after it bakes, because all the filling ran out and burned on the pan, but I recently read that is because I was using jam with high fructose corn syrup in it.  Who knew?  I just grabbed one off the shelf. 

At any rate, the crust is flaky and delicious and you can use many different fillings.  Double the recipe: they will gobble up every single bite. 

Rugalach

1 cup flour
1/2 cup unsalted butter, chilled
4 oz. cream cheese, cold
3/4 cup apricot jam - get the kind with fruit and sugar only  *you can use other flavors if you prefer
1/2 cup toasted and chopped almonds
1 tsp. lemon zest
1 egg
1/3 cup chopped almonds
1/3 cup sifted confectioners sugar

Pastry:  Place the flour, butter, and cream cheese in a food processor.  Process until it is crumbly and all the flour is worked in.

Dump the crumbs out onto a floured plate or pastry board.  Form into a ball by kneading or rolling the dough until it is a solid form.

Cut the ball in half and wrap both halves in plastic wrap.  Refrigerate until chilled through.  You can make these up ahead of time and keep up to 2 weeks in the refrigerator - a great idea to have on hand through the holidays with minimal prep time.

Filling:  Stir apricot jam till spreadable.  In a bowl combine sugar, chopped nuts, and grated lemon zest.  You can use dried zest, but the flavor is infinitely better with fresh grated zest.

On a lightly floured surface, roll out each half of dough.  The thinner the crispier it will be.  Spread with jam and sprinkle with almond mixture.  Roll up tightly.

Place on a parchment lined baking sheet (this helps make clean-up easier).  Brush with beaten egg and sprinkle with nuts.

(Ooops!  I forgot to use parchment paper on this one.)

Bake in a 350 degree fahrenheit preheated oven.  See what I mean?  I used a natural jam with just sugar and it still leaked out, consequently, leaving it in a log and slicing after baking retains more of the filling for me.  If any of you have a tip to prevent this, please let me know.  Regardless, this is one really delicious pastry!

Cool on a wire rack and dust with confectioners sugar.  Slice and serve.