Walnut Apricot Rolls (Print Version)
# Ingredients:
→ Dough
01 -
2 1/4 cups all-purpose flour
02 -
1/4 teaspoon salt
03 -
1 cup softened, unsalted butter
04 -
8 oz softened cream cheese
05 -
1/4 cup white sugar
06 -
1 teaspoon vanilla extract
→ Filling
07 -
1 1/3 cups finely chopped walnuts
08 -
1 cup apricot preserves
→ Topping
09 -
1 large egg for brushing
10 -
1/4 cup large-grain sugar
# Instructions:
01 -
Use a hand mixer or stand mixer with a paddle attachment to whip together the softened butter and cream cheese in a big mixing bowl. Beat until fluffy, about 2-3 minutes.
02 -
Add white sugar and vanilla, then mix again for another 2 minutes until it’s nice and creamy.
03 -
Gradually stir in the flour and salt until just combined. Try not to overmix; stop when there’s no dry flour left.
04 -
Split the dough into four equal portions, flatten them into discs, wrap each with plastic wrap, and place in the fridge for 8 hours or more.
05 -
Heat your oven to 350°F. Grab a baking sheet, line it with parchment, and then take the dough out of the fridge to soften slightly for about 25 minutes.
06 -
Roll each dough disc out into a rectangle. Spread a thin amount (about 1/4 cup) of apricot preserves over the surface, then sprinkle with roughly 1/3 cup chopped walnuts.
07 -
Roll the dough into a log, trim the ends, and slice into 1-1.5 inch pieces. Lay the slices flat on the lined baking sheet.
08 -
Brush the tops with the beaten egg and sprinkle on some coarse sugar.
09 -
Bake in your preheated oven for 20-25 minutes until the tops are a nice golden color. Let them cool completely before serving.
# Notes:
01 -
Mix wet and dry ingredients just until combined. Overmixing makes the texture less tender.
02 -
Rolling the dough into a log instead of a crescent keeps the filling from spilling out.
03 -
Avoid applying too much jam; a thin layer is enough to keep it from leaking.
04 -
Egg wash with sugar on top adds crunch and a shiny finish but can be skipped.
05 -
Store cookies in an airtight jar at room temperature, good for a week.
06 -
For longer storage, freeze dough logs, slices, or fully baked cookies for up to 3 months.