Cinnamon-Walnut Rugelach

What you’ll need

• 1 cup / 225 g butter, softened
• 8 oz / 225 g cream cheese, softened
• 2 cups / 250 g all-purpose flour
• ¼ tsp salt
• ½ cup thick apricot jam
• ½ cup finely chopped walnuts
• ¼ cup sugar
• 1 tsp cinnamon

Contains: Wheat, milk, walnuts.

Let’s make it

1. Beat butter and cream cheese smooth. Mix in flour and salt. Divide into four discs, wrap and chill 1 hour.
2. Heat oven to 350°F / 175°C. Line baking sheets. Mix walnuts, sugar and cinnamon.
3. Roll one disc into a thin 9-inch circle. Spread with one-quarter of the jam and sprinkle with one-quarter of the walnut mixture.
4. Cut into eight wedges. Roll each from the wide end toward the point. Place point-side down. Repeat with remaining dough.
5. Bake 22–28 minutes until golden. Cool before serving.