Rugelach

• 16 Tbsp unsalted butter, softened (2 sticks)
• 6 ounces cream cheese, softened
• 2 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 apricot preserves
• 1/4 cup semisweet chocolate chips
• 2 1/2 Tbsp ground walnuts

Instructions

1. In a bowl, beat together the butter and cream cheese.
2. Add the flour, and mix until the dough comes together.
3. Divide the dough into 3 pieces and form them into 6" × 4" rectangles. Wrap the rectangles in plastic wrap and chill them for at least 1 hour.
4. In a small bowl, mix the sugar and cinnamon. Set aside.
5. Flour your work surface lightly and, working with one rectangle of dough at a time, use a rolling pin to roll the rectangles out into a series of 16" × 10" rectangles that are about 1/8" thick. Dust with additional flour if necessary to prevent sticking.
6. Turn one rectangle so that the long side is facing you.
7. With a knife, spread apricot preserves on the rectangle, leaving a 1/4" border uncovered all the way around.
8. Place 1/3 of the chocolate chips along the edge closest to you. Sprinkle the entire surface with 2 tablespoons of the cinnamon/sugar mixture and a third of the ground walnuts.
9. Starting with the edge closest to you, roll the dough into a tight roll. Next, cut the roll into 1 1/2" thick slices. Repeat these steps with the remaining rectangles of dough.
10. Transfer the slices to parchment paper–covered baking sheets, spacing them 1 1/2" apart, and sprinkle them with any remaining cinnamon/sugar mixture.
11. Bake the slices, one sheet at a time, for about 25 minutes or until the bottoms have turned light brown. Rotate the sheet once at the halfway point.
12. Place the sheet on a wire rack and let the rugelach cool for 5 minutes before transferring them to the wire rack to cool thoroughly.