Apricot Walnut Rugelach

Makes about 5 dozen
4 sticks cold unsalted butter, cubed
16 ounces cream cheese, softened
1 cup plus 3 tablespoon sugar, divided
half a teaspoon fine salt
4 cups all-purpose flour (spooned and leveled) plus more for work surface
2 cups dried apricots
half a cup brandy
1 teaspoon ground cinnamon
2 cups finely chopped walnuts
2 large eggs, lightly beaten
Music used in this video: Deck the Halls by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/

[@nettiekogan9933]

your music is so loud we can nor hear you talk do we really need that music

[@EasyCookingWithMarta]

I will keep that in mind for future videos.

[@alonsofisher8910]

I know it is quite randomly asking but does anybody know a good place to stream new series online ?

[@lovetina2010]

WAS WONDERING. DID YOU USE THE EGGS IN THE DOUGH MIXTURE OR FOR BRUSHING THE TOPS BEFORE BAKING? SORRY THAT THE PREVIOUS COMMENT WAS NEGATIVE FOR YOU. NO RESPECT FOR THE PEOPLE LIKE ME WANTING TOLEARN, AT ALL. SHE GAVE YOU THE INGREDIENTS, SUE. WHAT MORE DO YOU WANT HER TO DO? MAKE IT FOR YOU?.

[@EasyCookingWithMarta]

Hello, I hope you did make the rugelach. You can use the egg in the dough and you can brush the tops with the egg mixture before baking, it will make them shine :)