Traditional Jewish cookie crescents based on an easy cream cheese dough.
Rugelach with Almonds
2-1/4 cups all-purpose flour
1 cup butter, cut into pieces
1 (8-ounce) package cream cheese, cut into pieces
1/2 teaspoon salt
2 cups apricot preserves
1 cup Mandelin Natural Whole Almonds, chopped
3 tablespoons sugar
2 teaspoons ground cinnamon
Pulse first 4 ingredients in a food processor until dough leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap separately in plastic wrap, and chill at least 1 hour.
Remove 1 dough portion, and roll into an 8-inch circle on a lightly floured surface. Spread with 1/4 cup apricot preserves, leaving a 2-inch circle of uncovered dough in center. Sprinkle preserves with 2 tablespoons almonds. Cut circle into 8 wedges, and roll up wedges, starting at a wide end.
Place, point side down, on a lightly greased baking sheet, curving into a crescent shape. Repeat procedure with remaining dough portions, preserves, and almonds. Combine sugar and cinnamon; sprinkle over each crescent.
Bake at 375° for 15 to 20 minutes or until golden. Transfer to wire racks to cool.
Makes about 5 dozen.