Irresistible Rugelach

Ingredients

• Combine cream cheese, butter, flour, sugar, and salt in a food processor and pulse until dough just starts to clump together. Turn dough out onto a clean, lightly floured surface and form it into a ball.

  
  

• Divide dough into 4 portion. Flatten each portion into a disk, wrap it in plastic, and refrigerate for at least 2 hours.
  
  
• Cook dried apricots in ½ cup water with cover, over low heat. Stir occasionally until the fruit absorbs all the water. After cooling it slightly, transfer to a food processor and process it to a smooth puree. Then stir in sugar, cinnamon, and chopped pistachios.
  
  
• Preheat oven to 350 degrees Fahrenheit, and line baking sheets with parchment paper.

• On a large piece of lightly floured parchment paper, roll a disk of dough into a 7-inch circle, approximately. Spread ¼ of the filling evenly over the top.

  Cut dough into 6 or 8 wedges with a large and sharp knife. Gently roll up the outside edge of each wedge toward the point.
  Hint: If dough is too soft to roll, refrigerate it for about 5 minutes to firm up.

• Arrange rugelach on prepared baking sheet, spacing about an inch apart. Repeat with the remaining dough and filling.
  
  
• Bake until golden brown, about 20 minutes. Let them cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely. Before serving, dust rugelach with confectioners’ sugar if desired.

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