Date-Filled Rugelach

[nverland]

Date-Filled Rugelach
Total Time Prep: 40 min. + chilling Bake: 25 min./batch Makes 32 cookies

Ingredients

1-1/4 cups coarsely chopped dates (about 6 ounces)
1 tablespoon minced crystallized ginger
1 teaspoon grated orange zest
1/4 cup orange juice
2 cups all-purpose flour
2 tablespoons plus 2/3 cup sugar, divided
1/2 teaspoon salt
1 cup cold unsalted butter, cubed
6 ounces cold cream cheese, cubed
1 teaspoon ground cinnamon
6 tablespoons coarsely chopped walnuts, toasted

Directions

Place first four ingredients in a small heavy saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, until thickened, about 5 minutes. Cool completely.
Place flour, 2 tablespoons sugar and salt in a food processor; pulse to combine. Add butter; pulse until butter is the size of peas. Add cream cheese; pulse just until a dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour.
Preheat oven to 350°. Mix cinnamon and remaining sugar. On a lightly floured surface, roll each portion of dough into a 12-in. circle. Spread each with half of the date mixture and sprinkle with 1/3 cup sugar mixture and 3 tablespoons walnuts. Cut each into 16 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets.
Bake until light golden brown, 25-28 minutes. Cool on pans 10 minutes. Remove to wire racks to cool.

Tips
If you don’t have a food processor (or don’t want to lug it out of the basement), cut in the butter and cream cheese with a pastry blender. It will take more elbow grease than using a food processor.
Don’t skip the parchment paper. It will keep any filling that oozes from sticking to and burning on the pan.