The dough:

·         2 sticks unsalted butter, softened at room temp.

·         8 oz. cream cheese, softened at room temp.

·         ½ cup sugar

·         1 tsp. gluten-free vanilla

·         2 cups Gluten Free Pantry French Bread and Pizza Mix

 

Cream butter and cream cheese. Mix in sugar and vanilla. Beat until smooth. Beat in flour until smooth. Form dough into four balls and cover each in plastic wrap. Refrigerate for several hours.

Filling:

·         1 cup granulated sugar

·         ½ cup packed brown sugar

·         1 tsp. cinnamon

·         1 cup currants

·         1 cup toasted walnuts, coarsely chopped

Combine all ingredients.

 

To assemble:

·         1, 12-oz. jar apricot preserves, heated

·         ¼ cup milk

·         2 Tbs. sugar mixed with 1 tsp. cinnamon

 

Remove dough from refrigerator and let sit at room temp. for 15 minutes.

Preheat oven to 350°. Line three cookie sheets with parchment. Roll out each portion of dough between 2 sheets of plastic wrap into a 9-inch circle, 1/8 inch thick. Cut dough into 12 triangles or pieces of “pie.” With a thin knife, loosen the triangles and coat one side with a thin layer of preserves. (Chill dough for 30 minutes if too soft to handle.) Sprinkle with generous amount of filling and press gently into the dough.

 

Beginning at the wide end, roll the triangle up and bend the ends around to form a slight crescent shape. Place rugelach about 1 ½ inches apart on baking sheet. Chill 30 min. Brush with milk. Sprinkle with cinnamon and sugar mixture. Bake 16 to 18 minutes or until lightly browned.

 

Makes 4 dozen. Keeps 3-5 days at room temp. or 3 months frozen.