300 grams flour 1⁄2 teaspoon salt
200 grams butter, diced and chilled
225 grams cream cheese
1-2 tablespoons of milk
11⁄2 cups finely chopped dried apricots
1⁄4 teaspoon freshly grated nutmeg
1⁄4 cup sugar 1⁄2 cup apricot jam
1 egg white, beaten sugar for sprinkling
Pastry: Pulse the flour, salt, butter and cream cheese in a food processor to form coarse crumbs. Add just enough milk to bring the dough together. Tip onto the bench and divide into 3 pieces. Wrap well and refrigerate until chilled.
Roll out the pastry, one piece at a time, on a lightly floured bench to form a 30cm circle. Trim off any ragged edges. Keep the remaining pieces in the refrigerator. This pastry is very difficult to work with if it gets soft.
Filling: Combine the apricots, nutmeg and the sugar in a bowl. Spread a third of the jam over the pastry and sprinkle with a third of the fruit. Cut into 8 triangles. Starting at the wide edge, lightly roll up each piece to resemble a croissant. Place on lined baking trays. Repeat with the remaining pastry and filling. Cover and refrigerate until firm or up to 24 hours.
To cook: Preheat the oven to 180°C.
Brush each rugalach with egg white and sprinkle with sugar. Bake 20-25 minutes or until golden brown and well cooked. Allow to cool then dust with icing sugar. Rugalach will keep in an air-tight container for 2 days. Makes 24