• Zest the lemon and squeeze the juice. Set aside.
• In a medium sized saucepan, melt 2 Tbsp butter.
• Add the couscous and salt.
• Stirring frequently, cook until toasted and golden brown (2-3 minutes).
• Add the water and bouillon and bring to a boil.
• Once it comes to a boil, cover and reduce the heat to a low simmer.
• Cook until the couscous is tender – 6-8 minutes.
• Turn off the heat, drain any excess liquid, and stir in the remaining 2 Tbsp butter, lemon zest, and juice.

Dough:

• In a mixer, cream the cream cheese and butter until light and fluffy.
• Add 1/4 cup sugar, the salt, and vanilla. Mix to combine.
• On low speed, add the flour and mix until just combined.
• Dump the dough onto a sheet of parchment paper (may need greased if dough is sticky), place another sheet on top, and roll into a disc.
• Cur the disc into quarters, wrap each in plastic, and refrigerate for 1 hour.

Make the Filling:

• In a food processor, combine 6 Tbsp of white sugar, the brown sugar, 1/2 tsp cinnamon, the raisins, and chopped walnuts and blend until very fine – almost a paste consistency.

Assembly:

• Once the dough is thoroughly chilled, you can assemble the Rugelach. Work with 1 disc at a time and leave the others in the fridge.
• Place a disc between 2 sheets of parchment paper and roll into a 9-inch circle.
• Spread the dough with 2 Tbsp of apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.
• Cut the circle into 12 equal wedges (cut the whole circle in quarters, then each quarter into thirds).
• Starting with the wide edge, roll up each wedge.
• Place the pastries, points tucked under, on a baking sheet lined with parchment paper and chill for 30 minutes.

Baking the Rugelach:

• Preheat the oven to 350°.
• Brush each cookie with the egg wash (1 egg beaten with 1 Tbsp of milk).
• Combine the 3 Tbsp white sugar and 1 tsp cinnamon then sprinkle over the cookies.
• *Baking tip: these cookies often end up burning a bit on the bottom before they are completely baked. To keep this from happening, stack 2 cookie sheets together – this will make a thicker pan under the cookies and keep the bottoms from burning.*

  Bake for 15-20 minutes or until lightly browned.
• Remove from oven and cool on a wire rack.