CRANBERRY-WALNUT RUGELACH

Cranberry-Walnut Rugelach

Pastry
1 cup unsalted butter or margarine, room temperature
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour

Filling
1/2 cup apricot jam
1 cup dried cranberries
2/3 cup finely chopped walnuts

Glaze
1/4 cup milk
3 tablespoons granulated sugar

Position rack in top third of oven.

Pastry: Blend butter, cream cheese and sugar in bowl until smooth and creamy, 2 minutes. Stir in egg yolks, vanilla extract and salt. Stir in flour until smooth dough forms. Divide into fourths; shape into disks. Wrap each in plastic wrap. Refrigerate 4 hours or overnight.

Heat oven to 350 degrees F. Line 2 baking sheets with foil; grease.

Roll out disk into 8-inch round.

Filling: Spread with 2 tablespoons apricot jam. Sprinkle with 1/4 cup dried cranberries and about 3 tablespoons nuts. Cut disk in 8 wedges. Starting at outside edge, roll up each triangle. Place on sheet, spacing 1 inch apart. Repeat with the remaining dough and filling.

Glaze: Lightly brush each pastry with milk. Sprinkle with sugar. Bake in top third of 350 degree F oven until lightly browned, about 25-30 minutes. Remove to wire rack to cool.