Apricot Rugelach

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and fine sea salt.
2. Add the softened cream cheese and unsalted butter in chunks. Mix on low speed until the dough just begins to come together, then increase speed to medium and mix until the dough forms a smooth ball, about 2 to 3 minutes.
3. Add the granulated sugar and pure vanilla extract, then mix just until evenly incorporated.
4. Turn the dough onto a sheet of plastic wrap, shape into a disc about 1 inch thick, wrap tightly, and refrigerate for at least 1 hour until firm.
5. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
6. In a small bowl, mix the apricot preserves with ground cinnamon and a teaspoon of vanilla extract for extra aroma.
7. On a lightly floured surface, divide the chilled dough into 4 equal portions. Working with one portion at a time, roll it out into a 10-inch (25 cm) circle about 1/8 inch thick.
8. Spread a quarter of the apricot filling evenly over the dough circle, leaving a 1/2-inch border.
9. Cut the circle into 8 wedges. Starting from the wide end, roll each wedge tightly toward the point to form a crescent shape.
10. Place the rugelach on the prepared baking sheets, point side down, spacing about 1 inch apart.
11. Bake for 20 to 25 minutes until golden brown and set.
12. Remove from the oven and allow to cool on the baking sheets for 10 minutes, then transfer to a wire rack.
13. Dust the cooled rugelach lightly with powdered sugar before serving.