Rugelach (Cinnamon, Apricot, and Walnut Pastries) | Saveur
The recipe for these flaky crescent pastries was inspired by one from Karmela Balo, owner of the Cari Mama bakery in Budapest.
Ingredients
- 4 tbsp. unsalted butter, softened
- 4 oz. cream cheese, softened
- <sup>1</sup>⁄<sub>2</sub> cup sour cream
- 1 egg
- 2 <sup>3</sup>⁄<sub>4</sub> cups flour
- <sup>1</sup>⁄<sub>4</sub> cup confectioners' sugar
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- 5 tbsp. sugar
- 1 tbsp. ground cinnamon
- <sup>1</sup>⁄<sub>2</sub> cup apricot jam
- <sup>1</sup>⁄<sub>2</sub> cup chopped walnuts
- <sup>1</sup>⁄<sub>2</sub> cup currants
- 1 egg, lightly beaten
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