Cherry-Nut Rugalach

Step 1: For filling, combine dried cherries and/or apricots, the 1/4 cup sugar, and the water in a small saucepan.

Step 2: Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes or until thickened, stirring occasionally.

Step 3: Remove from heat and stir in kirsch, if desired; cool. Stir in walnuts.

Step 4: For pastry, beat butter and cream cheese in a medium mixing bowl with an electric mixer on medium speed until combined.

Step 5: Add flour and the 2 tablespoons sugar; beat on low speed until crumbly, then knead until a dough forms.

Step 6: Divide dough into thirds.

Step 7: Roll one-third of the dough on a lightly floured surface into a 9-inch circle.

Step 8: Spread the dough with one-third of the cooled filling.

Step 9: Cut circle into 12 wedge-shape pieces.

Step 10: Beginning at wide end of each wedge, roll up dough.

Step 11: Place cookies, tip side down, about 2 inches apart on a greased cookie sheet.

Step 12: Repeat with remaining dough and filling.

Step 13: Brush each cookie with some milk and, if desired, sprinkle with sugar.

Step 14: Bake in a 350 degree F oven for 15 minutes or till golden brown.

Step 15: Transfer to wire racks and cool.