Blue Cheese-Walnut Rugelach

A rich, buttery crust enrobes a lively layer of sharp cheese, fruit and toasted nuts. Try substituting pear butter for the apple butter, if desired.

recipe Savory Cream Cheese Pastry , chilled 8 tablespoons apple butter, divided 1 1/3 cups crumbled blue cheese, divided 1 cup chopped walnuts, toasted, divided*

Cut each chilled pastry round in half; cover and refrigerate until ready to use.

On lightly floured surface, roll 1 dough half into 10-inch circle (keep remaining dough refrigerated until needed); spread with 2 tablespoons of the apple butter. Sprinkle with 1/3 cup of the cheese and 1/4 cup of the nuts. Pat filling lightly to form even layer.

Cut round into 8 wedges (like a pie). Starting with wide end, roll up each wedge tightly around filling. Arrange side-by-side, without touching, on parchment paper-lined baking sheet. Repeat with remaining dough and filling.**

Heat oven to 350°F. Bake fresh or frozen pastries 25 to 30 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature.

TIPS *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.

**Rugelach can be made ahead to this point. Cover baking sheet with plastic wrap; refrigerate overnight or freeze 2 hours or until firm. Place rugelach in freezer bags; freeze up to 3 weeks. When ready to bake, place frozen rugelach on parchment paper-lined baking sheets.

appetizers PER APPETIZER: 155 calories, 12.5 g total fat (6.5 g saturated fat), 3 g protein, 9 g carbohydrate, 25 mg cholesterol, 135 mg sodium, .5 g fiber