Apricot-cherry "Rugelach" (finger cookies)

Ingredients:

• 1 pack (225 g) of cream cheese at room temperature
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 3/4 tsp salt
• 2.5 cups wheat flour, plus a little more for dusting
• 225 g cold butter, cut into pieces
• 1 cup dried cherries
• 2/3 cup apricot jam
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 3 tbsp. milk
• Sugar sprinkles for decoration (optional)

Preparation:

1. In a food processor, pulse the cream cheese, granulated sugar, both extracts, and 1/2 teaspoon salt until smooth.
   
   Add the flour and butter, pulse until the butter is cut into pea-sized pieces. Divide the dough into 3 portions, form into discs, and wrap in plastic wrap. Chill for 1 hour.
2. Prepare the filling: Place the dried cherries and 1/4 cup water in a microwave-safe bowl. Cover the bowl with plastic wrap and pierce the inside with a knife.
   
   Heat for 5 minutes, then remove the film and let cool. Transfer to a food processor, add the jam, cinnamon, allspice, and the remaining 1/4 teaspoon of salt. Puree until a paste forms.
   
   Let the dough soften slightly at room temperature. Roll each piece out between floured parchment paper into a 23 cm (9.5 in) circle. Transfer the circle to the freezer while you roll out the next portion of dough.
3. Spoon 1/2 cup of filling onto each dough circle, leaving a 1/2-inch border and a 2-inch circle in the center. Using a sharp knife, cut each circle into 12 triangles. Starting at the wide end, roll each triangle toward the pointed end. Place the finished croissants on a baking sheet, spacing them 2 inches apart. Refrigerate until firm, about 30 minutes.
   
   Position racks in the upper and lower thirds of the oven and preheat to 180°C (350°F). Brush the croissants with milk and sprinkle with sugar. Bake, rotating the pan halfway through, until golden brown, 30 minutes. Transfer to a wire rack to cool completely.