Raspberry and Apricot Rugelach

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup raspberry preserves
• 1/2 cup chopped dried apricots
• 1/4 cup chopped walnuts (optional)

Preparation Time: 30 minutes

Cooking Time: 20-25 minutes

Difficulty Level: 2 (Beginner-Intermediate)

Preparation Method Steps:

1. In a large bowl, cream together the butter, cream cheese, and sugar until smooth.
2. Beat in the egg until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.
5. Preheat oven to 375°F (190°C).
6. On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
7. Spread the raspberry preserves evenly over the dough.
8. Sprinkle the apricots and walnuts (if using) over the preserves.
9. Cut the dough into 12 wedges.
10. Roll up each wedge tightly, starting from the wide end.
11. Place the rugelach on a baking sheet lined with parchment paper.
12. Bake for 20-25 minutes, or until golden brown.
13. Allow the rugelach to cool slightly before serving.

Nutritional Information:

• Calories: 250 per rugelach
• Fat: 12g
• Carbohydrates: 30g
• Protein: 4g

Dish Characteristics:

• Flaky and tender pastry
• Sweet and fruity filling
• Perfect for breakfast, brunch, or dessert

User Comments:

• "These rugelach are so delicious! The raspberry and apricot combination is perfect."
• "I love how easy they are to make. They're a great way to impress guests."
• "The rugelach are the perfect size for a quick bite. They're my new favorite snack."

Special Precautions and Tips:

• For a vegan version, use plant-based butter and cream cheese.
• If you don't have raspberry preserves, you can use any other type of fruit preserves you like.
• To make the rugelach ahead of time, bake them as directed and then freeze them for up to 2 months. Thaw at room temperature before serving.