Rugelach Tortes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 48
• 8 ounces cream cheese, at room temperature
• 1/2 cup margarine, room temperature (i used country crock plus calcium)
• 1/4 cup granulated sugar, plus
• 9 tablespoons granulated sugar, for topping
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon, divided
• 3/4 cup raisins
• 1 cup pistachios, finely chopped
• 1/2 cup apricot preserves (i used all fruit)

Recipe

• 1 cream the cheese and butter until light.
• 2 add 1/4 cup granulated sugar, the salt, and vanilla.
• 3 on low speed, add the flour and mix until just combined.
• 4 dump the dough out onto a well-floured board and roll it into a ball.
• 5 cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• 6 to make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and pistachios.
• 7 on a well-floured board, roll each ball of dough into a 9-inch circle.
• 8 using a cup or glass, cut circles into the dough.
• 9 place the circles in the bottom of a cupcake pan or mini torte pan.
• 10 spread the tortes with equal amounts of apricot preserves and sprinkle each with 1 heaping tsp of the filling.
• 11 press the filling lightly into the dough.
• 12 chill for 30 minutes.
• 13 preheat the oven to 350°f.
• 14 bake for 15 to 20 minutes, until lightly browned.
• 15 remove to a wire rack and let cool.