Blackberry-Walnut Rugelach

Filling:

1 (13 oz) jar Bonne Maman blackberry preserves

¾ cup chopped walnuts

¾ cup dried blueberries*

½ cup sugar

1 tbsp cinnamon

Dough:

½ lb cream cheese, at room temperature

2 cups all-purpose flour

1 cup butter, at room temperature

2 tbsp sugar

Combine walnuts, dried blueberries, sugar, and cinnamon in a mixing bowl; set aside. Combine cream cheese, flour, butter and sugar in a large bowl and blend.  Divide dough into four pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into a 10” circle. Refrigerate 1 hour.

Preheat oven to 375 degrees. Line baking sheets with parchment paper. 

Spread each circle of dough with blackberry preserves.  Divide filling among circles, spreading evenly. Cut each circle into 12 wedges.  Roll up each wedge from bottom edge to point. Arranged on baking sheets, point side down. 

Bake until golden, about 20 minutes. Transfer to a wire rack and let cool. Store cookies in airtight container.

*Raisins or currants can be substituted for the dried blueberries.

Makes 4 dozen.