California Walnut and Apricot Rugulach

Recipe by California Walnut Board

Ingredients

Pastry:: 1package light cream cheese, softened; 1cup butter, softened; 2tablespoons packed brown sugar; 2cups unbleached all-purpose flour
Filling:: 1 1/2cups coarsely chopped California walnuts, toasted; 1/2cup packed brown sugar; 1teaspoon cinnamon; 1/4teaspoon each ground ginger and cardamom; 3/4cup apricot marmalade
Topping:: 1-- egg; 2tablespoons coarse sugar

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.