For the dough
- 1 cup All-purpose flour
- 1 teaspoon Domino Light Brown Sugar
- 1/4 teaspoon Salt
- 4 ounces Cream cheese, cubed and cold
- 8 tablespoons Unsalted butter, cubed and cold
For the filling
- 1/2 cup Domino Light Brown Sugar
- 1/4 cup Pecans, previously roasted and finely chopped
- 1/4 cup Dried currants
- 2 ounces Bittersweet chocolate, finely chopped
- 1 tablespoon Ground cinnamon
- 1/2 cup Apricot jam
- 1/4 cup Heavy cream
- 2 tablespoons Domino Turbinado Sugar
Prep Time : 25 minutes / Bake Time/Chill Time: 30 minutes/2 hours and 30 minutes / Yields: 24 cookies
Place flour, sugar, and salt in the bowl of a food processor. Pulse 2 or 3 times until combined. Add the cream cheese and butter cubes to the mixture. Pulse until a dough starts to form, do not overwork to a full ball of dough. Divide the dough in half. Shape into 2 disks and wrap with plastic wrap. Place in the refrigerator and chill for at least 2 hours.
Prepare the filling by mixing all the ingredients together, except for the apricot jam, heavy cream, and the turbinado sugar. Set aside.
Line two baking sheets with parchment paper. On a lightly floured surface, roll each piece of dough into a 10-inch circle. Heat the apricot jam in the microwave for 30 seconds until it becomes liquid. Spread half the filling onto each round of dough.
Using a pizza cutter, cut the dough into 12 wedges. Starting at the base of each wedge, roll the dough up to form a crescent. Place on the prepared baking sheets. Brush the rugelach with cream and sprinkle with turbinado sugar.
Place the rugelach in the refrigerator. Preheat oven to 350°F.
Bake for 25 – 30 minutes or until golden brown. Remove from oven and cool on the pan for 10 minutes. Serve warm.