Very similar to an apricot rugelach. These are an old recipe that comes from my grandmother Evelyn Garchow (1904-2003). Her original version did not have the egg wash and sprinkling of sugar, but I think it makes them look pretty.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, cold
1 cup cream cheese, softened
1 large egg
6 tablespoons apricot preserves
6 tablespoons ground nuts
- Optional garnish
1 large egg, beaten
1/4 cup large-grained sugar such as sanding sugar, demerara, turbinado, Sugar in the Raw, etc. (ordinary granulated sugar is ok too)
Directions
- In a medium bowl, stir in the flour and salt, cut in the butter until the mix is crumbly. Stir in cream cheese and egg. Wrap the dough in plastic wrap and refrigerate 4 hours or until firm.
- Pre-heat oven to 375 F and grease or line baking sheets with parchment paper.
- On a floured board, roll 1/3 of the dough into an 11″ circle. Spread with 2 tablespoons preserves and top with 2 tablespoons ground nuts. With a sharp knife or a pizza cutter, cut the dough into 12 pie-shaped wedges.
To eliminate the apricot jam bleeding from the edges, cut the wedges first, and then add the jam and nuts individually to each wedge, staying about 1/4 inch from the edge of each wedge. - Starting at the wide end, roll each wedge up and bend into a crescent shape. Repeat with rest of dough. Place cookies seam side down on prepared baking sheet about 2 inches apart.
- If desired, brush cookies with the beaten egg and sprinkle with large-grained sugar.
- Bake 20 minutes. Remove to rack to cool. Store in airtight containers.