Name: California Walnut & Apricot Rugulach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Pastry:; 1 pkg (8oz/250 g light cream cheese, softened); 1 cup butter (softened); 2 tbsp packed brown sugar; 2 cups unbleached all-purpose flourFilling:; 1-1/2 cups coarsely chopped California walnuts (toasted); 1/2 cup packed brown sugar; 1 tsp cinnamon; 1/4 tsp ground ginger and cardamom; 3/4 cup apricot marmaladeTopping:; 1 egg; 2 tbsp coarse sugar

California Walnut & Apricot Rugulach

Prep Time 15

Cook Time 25

Total Time 40

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Servings

Ingredients

Pastry:
1 pkg 8oz/250 g light cream cheese, softened
1 cup butter softened
2 tbsp packed brown sugar
2 cups unbleached all-purpose flourFilling:
1-1/2 cups coarsely chopped California walnuts toasted
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp ground ginger and cardamom
3/4 cup apricot marmaladeTopping:
1 egg
2 tbsp coarse sugar

Instructions

Preparation

1 Pastry:2 n 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. 3 Wrap individually in plastic wrap; refrigerate at least 2 hours and up to 1 day.4 Let stand at room temperature for 15 minutes before rolling. Filling: In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom.5 Assembly:6 On lightly floured surface, roll each disc into an 11-inch circle, about 1/4 inch thick. Spread 3 tbsp marmalade over top; sprinkle with 1/4 of the walnut mixture. 7 Cut into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent roll. Place each crescent two inches apart on a parchment-lined baking sheet.8 Refrigerate at least 30 minutes. Repeat with remaining dough and filling.9 Beat egg lightly; brush over each crescent and sprinkle with coarse sugar. Bake in 350 F oven until golden brown, about 25 minutes.10 Let cool on pan for 5 minutes before transferring to rack to cool completely.
Source: California Walnut Board