Cranberry-Nut Rugelach

Sour Cream Pastry:
2 cups Flour
2 stickes Butter, well chilled and cut into pieces
1 large Egg Yolk
3/4 cup Sour Cream
1 pinch Sale

Cranberry Nut FIlling:
3/4 cup dried Figs, minced
1/2 cup dried Apricots, minced
1/2 cup golden Raisins
2 cupse feesh Cranberries
1 tbsp Honey
1/2 cup Brown Sugar
1/2 cup Pecans, finely chopped
2 tbsp Grand Marnier or orqnge liquer

Topping:
3 tbsp Butter, melted
1/4 cup Sugar mixed with 2 tsp Cinnamon

1. Prepare Pastry: Place all ingredients in food processor and process until dough begins to resemble coarse meal. Do not let dough form a ball. Wrp securely in plastic arwpa nd chill at least 3 hours.

2. Prepare cranberry filling: Place the figs, apricots, raisins, cranberries, honey, brown sugar, and Grand Marnier in a medium saucepan. Cook over meadium heat until cranberries pop and release their juices, 10 to 15 minutes, stir frequently. Transer to food processor and process to make homogenized mixture. It will not get completely smooth. Add the nuts and pulse to incorporate. Transfer to bowl to cool to room temp.

3. To Bake: Heat oven to 350 F. Divide dough in half and keep 2nd piece in refrigerator. On a lightly floured surface roll into a 12" x 8" rectangle. Turn and move dough to prevent sticking. Spread 1/2 the filling evenly over the surface and roll up jellyroll fashion from 18" edge. Slice into 1/2" pieces and brush with melted butter, then sprinkle with the sugar blend. Arrange on lined baking sheet 1" apart. Repeat with remaining dough and filling. Bake until light golden bron and crisp on top, 20 to 25 minutes. Serve warm or at room temperature. Best served immediately. Store extras in plastic freezer bags and freeze. Makes about 48 cookies.

Number of Servings: 48

Recipe submitted by SparkPeople user RSDDMD.