How to make
Oven 340°F (170°C);
Two flat trays covered with baking paper.
Beat the cream cheese with a mixer, until a creamy mixture is obtained. Add the remaining products and knead a smooth dough. Wrap it in foil and refrigerate it for at least 2 hours.
The cooled dough is divided into two parts and each one is rolled out onto a little flour into about 0.15″ (4 mm) to 0.2″ (5 mm) thick rectangle. Spread the rolled dough with apricot jam, sprinkle it with walnuts, finely chopped apricots, sprinkle with cinnamon and nutmeg.
It is rolled up on the narrow side. The roll should be short and thick, not long and narrow.
With a knife, cut it into slices of about 0.2″ (0.5 cm), arrange them lying in a tray covered with paper, at a distance from each other.
The biscuits are spread with egg yolk (lightly beaten with milk), sprinkled with coarse brown sugar and cinnamon.
Bake at 340°F (170°C), until the edges aquire a golden color.
Note: These Jewish Rugelach Festive Biscuits are one of the must-have sweets for any church holiday in Israel. They have a wonderful structure from the butter dough and are very beautiful in appearance. They are mainly prepared for the Jewish Hanukkah and Easter holidays, Passover.
