Cherry-Nut Rugelach Recipe

FOR FILLING, combine dried cherries and/or apricots, the 1/4 cup sugar, and the water into a small saucepan. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or till thickened, stirring occasionally. Remove from heat and stir in kirsch, if desired; cool. Stir in walnuts.

FOR PASTRY, beat butter and cream cheese in a medium mixing bowl with an electric mixer on medium speed till combined. Add flour and the 2 tablespoons sugar; beat on low speed till crumbly, then knead till a dough forms. Divide dough into thirds.

ROLL one-third of the dough on a lightly floured surface into a 9 inch circle. Spread the dough with 1/3rd of the cooled filling. Cut circle into 12 wedge shape pieces. Beginning at the wide end of each wedge, roll up dough. Place cookies, tip side down, about 2 inches apart on a greased cookie sheet. Repeat with remaining dough and filling. Brush each cookie with some milk and, if desired, sprinkle with sugar.

BAKE in a 350F oven for 15 minutes or till golden brown. Transfer to wire racks and cool.