You are here: Home » Recipes » California Walnut and Apricot Rugulach California Walnut and Apricot Rugulach Recipe by California Walnut Board Yield 4 dozen Prep 30 mins Cook 25 mins These traditional cookies combine walnuts and apricot marmalade. PrintEmail Ingredients Pastry:1 package light cream cheese, softened1 cup butter, softened2 tablespoons packed brown sugar2 cups unbleached all-purpose flourFilling:1 1/2 cups coarsely chopped California walnuts, toasted1/2 cup packed brown sugar1 teaspoon cinnamon1/4 teaspoon each ground ginger and cardamom3/4 cup apricot marmaladeTopping:1 -- egg2 tablespoons coarse sugar Instructions Pastry: In large bowl, beat cream cheese and butter until fluffy; beat in sugar. Stir in flour until well combined. Form into a ball; cut into 4 pieces and shape into discs. Wrap individually in plastic wrap; refrigerate at least 2 hours and up to 1 day. Let stand at room temperature for 15 minutes before rolling. Filling: In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom. Assembly: On lightly floured surface, roll each disc into an 11-inch circle, about 1/4 inch thick. Spread 3 tbsp marmalade over top; sprinkle with 1/4 of the walnut mixture. Cut into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent roll. Place each crescent two inches apart on a parchment-lined baking sheet. Refrigerate at least 30 minutes. Repeat with remaining dough and filling. Beat egg lightly; brush over each crescent and sprinkle with coarse sugar. Bake in 350F oven until golden brown, about 25 minutes. Let cool on pan for 5 minutes before transferring to rack to cool completely.