Rugelach

These European pastries last a long time in an airtight tin and will delight everyone. They are the perfect accompaniment to a hot cup of tea or freshly brewed coffee. Try it also with SchoolHouse Kitchen^® Rhubarb Raspberry Thyme Anytime Spreadable Fruit.

Filling
- 1 cup ground pecans
- 1 cup currants
- ½ cup sugar

Dough
- ½ pound cream cheese (8 ounces), softened
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 tablespoons sugar
- 1 jar SchoolHouse Kitchen^® Peach Rosemary Anytime Spreadable Fruit

Preheat oven to 375ºF. Grease baking sheet.

Combine filling ingredients in a bowl.

To make dough, combine cream cheese, butter, flour, and sugar; blend well. Divide dough into 4 pieces, and roll each piece into a 10” circle. Refrigerate for 1 hour.

Spread each circle of the dough evenly with Peach Rosemary Anytime Spreadable Fruit and sprinkle with the nut filling mixture. Cut each circle into 12 wedges. Roll up each wedge from the bottom edge to the point.

Bake, point side down, until golden, about 20 minutes.

Makes 4 dozen.