TWD:BWJ--Exploding Rugelach

I made the Rugelach early because I went here:

Terrible picture of the Grand Canyon of the Yellowstone

So I was in sort of a rush. But I was certain these would be delicious. How could they not be with a pound of butter and almost a pound of cream cheese in the dough? The dough came together quickly and rolled out very nicely. Here it is rolled out into its rectangular shape and cut in half.

 I bought homemade apricot and nectarine preserves at the farmer's market rather than using Lekvar. The Lekvar would have made it less sweet, I believe. But the preserves were delicious.

 Here it is with the cinnamon sugar layer.

 I used dried apricots and dried cherries. I bought the apricots at the farmers' market, and they looked just like the apricots my family dried when I was a kid. I kept eating them while I was chopping them. Yumm. I also used a blend of hazelnuts, walnuts and pecans.
The question, after I put the nuts and fruit on top of the dough was--How do I roll this up????

Very carefully. These were FAT rolls! This is also the end of my photos. I got really busy and forgot to take pictures of the sliced rolls or the finished product. Which is probably a good thing because they were a MESS! The dough absolutely could not contain the abundance of delicious fruit and nuts inside.
Even though they were messy, they were absolutely delicious. It is now 8 days after I made them, and they still taste just like they did the day I baked them (I have the packed in wax paper, ziploc bag, and tupperware). If I had room in my bag, I would have taken them to Yellowstone. They would have tasted great with a cup of tea after cross-country skiing.