Rugelach

Makes about 4 dozen slices

2 cups all-purpose flour
1/4 tsp coarse salt
1 cup (2 sticks) unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 apricot preserves
1 cup (5 ounces) finely chopped toasted walnuts
1 cup currants
1/2 golden raisins, coarsely chopped
3 Tbs heavy cream
Powdered sugar for rolling

1. Whisk together flour and salt in a medium bowl. Cream butter and cream cheese. Add flour mixture gradually. Do not over-beat. Roll dough into a ball and refrigerate for 6 hour or overnight wrapped in plastic.

2. Preheat oven to 325 degrees. Whisk together cinnamon, sugar and nutmeg; set aside. Divide dough into quarters. Roll each piece out on a lightly powdered sugared surface to an 8-by-12-inch rectangle. Spread 3 Tbs apricot preserves on the dough, leaving 1/4 border. Sprinkle with 1/4 each walnuts and currants, 2 Tbs raisins and about 2 Tbs sugar mixture. Roll tightly into a log starting with a long side. Place seem side down on  a parchment lined baking sheet. Repeat with remaining dough.

3. Brush the tops of each log with cream and sprinkle with sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire rack to cool 15 minutes. Slice into 1 inch pieces. Store up to 2 days.

Very good with just currants and not raisins also.

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