Rugelach rhubarb

Rhubarb compoter

1 lb rhubarb, washed and sliced (only rhubarb stalks are edible.
Disc
1/4 cup sugar
1/3 cup orange juice I used pinapple
1 teaspoon cinnamon
To make the rhubarb compote: In a medium saucepan, combine rhubarb, sugar, cinnamon, and orange juice. Bring just to boiling; reduce heat. Cook, uncovered, and stirring occasionally, about 10 minutes or until rhubarb is broken down; set aside.

To make the rugelach: In a cup mix the water, sugar, and the yeast. Let sitS!.

Rugelach dough

1 cup butter, softened
3 cups flour
1 package yeast
2 eggs
1/2 cup warm water
1 Tablespoon sugar

To make the rugelach: In a cup mix the water, sugar, and the yeast. Let sit.

In a large bowl combine butter and flour (mix with your hands); add eggs and the yeast mixture to the bowl. Kneed the dough until smooth and soft and then divide into thirds.

Combine the nut filling ingredients in a small bowl.
Fillig

1/4 cup chopped nuts 1/4 cup sugar 1 teaspoon cinnam

To make the rhubarb compote: In a medium saucepan, combine rhubarb, sugar, cinnamon, and orange juice. Bring just to boiling; reduce heat. Cook, uncovered, and stirring occasionally, about 10 minutes or until rhubarb is broken down; set aside.

To make the rugelach: In a cup mix the water, sugar, and the yeast. Let sit.

In a large bowl combine butter and flour (mix with your hands); add eggs and the yeast mixture to the bowl. Kneed the dough until smooth and soft and then divide into thirds.

Combine the nut filling ingredients in a small bowl.

Spread 1/4 cup of the nut filling on the baking surface and place one third of the dough on top of the filling. Roll it into a circle the size of a small pizza. Spread 1/4-1/2 cup of the rhubarb compote on top of the dough.

Combine the nut filling ingredients in a small bowl. Spread 1/4 cup of the nut filling on the baking surface and place one third of the dough on top of the filling. Roll it into a circle the size of a small pizza. Spread 1/4-1/2 cup of the rhubarb compote on top of the dough.

Cut the dough into 12 pieces like you would cut a pizza and roll each piece from the outside in. The rhubarb will make this process messy, and you'll probably want to clean off the counter between batches. Place each cookie on a greased cookie sheet with the point (from the center of the circle) face down. Repeat with remaining dough.
Grease the Cookie sheet!

Bake at 350 degrees for 20 minutes or until brow

Cookies:

For cookie dough

8 ounces cream cheese, at room temperature
2 cubes sofented-pound salted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour

Filling.
filling
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor

To brush on.top before.baking
1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just scraping down the sides
Set covered in fridge for.one.hour

On a well-floured board, roll each ball of dough into a 9-inch circle.
Spread the dough with filling.:

(2 tablespoons apricot preserves and sprinkle with )
1/2 cup of the filling.

Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds.

Starting with the wide edge, roll up each wedge.
Place the cookies, points tucked under, on a baking sheet lined with parchment paper.
Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash.

Combine  to Sprinkle.on.cookie
3 tablespoons granulated sugar and
1 teaspoon cinnamon
Grease the cookie sheet!
Bake for 15 to 20 minutes, until lightly browned.
Remove to a wire rack and let cool.

Jewish rugelach Cookie