Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Rugelach 3.6 (125) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 13, 2020 Print Share Share Tweet Pin Email Yield: 4 dozen Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table. Ingredients For the Finishing 1 large egg, lightly beaten ¼ cup fine sanding sugar For the Dough 8 ounces (2 sticks) unsalted butter, room temperature 8 ounces cream cheese, room temperature ½ cup sugar 3 large egg yolks 1 teaspoon pure vanilla extract Pinch of coarse salt 2 ⅓ cups all-purpose flour, plus more for rolling out dough For the Filling 4 ounces walnuts ½ cup sugar Pinch of cinnamon Pinch of salt 12 ounces apricot jelly, melted 2 cups mini semisweet chocolate chips, or currants or a combination Directions Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight. Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine. Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough. Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Print