Recipe

Rugelach Recipe

Add Step-by-Step Photos	Lor / All my dishes 10 months ago A girlfriend of mine used to make Rugelach and it was the best. Every time she told me she was making Rugelach it sounded as if she was clearing her throat ;-) Prep:100m Cook:20m Servings:24	Lor
	jewish dessert treat

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Ingredients

8 ounces cream cheese, at room temperature

1/2-pound unsalted butter, at room temperature

1/4 cup granulated sugar plus 9 Tablespoons - separated

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup light brown sugar, packed

1-1/2 teaspoons ground cinnamon

3/4 cup raisins, chopped

1 cup walnuts, finely chopped

1/2 cup apricot preserves, pureed in a food processor

1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.

Add 1/4 cup granulated sugar, the salt, and vanilla.

With the mixer on low speed, add the flour and mix until just combined.

Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling; combine 6 Tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons 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—cutting the whole circle in quarters, then each quarter into thirds.

Starting with the wide edge, roll up each wedge.

Place the cookies, points tucked under, on a baking sheet lined with parchment paper.

Chill for 30 minutes. (I stuck them in the freezer for 5-10 min.)

Preheat the oven to 350° F.

Brush each cookie with the egg wash.

Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.

Bake for 15 to 20 minutes (it took 24 minutes in my oven), until lightly browned. Remove to a wire rack and let cool.

*Note: You can fill them with a mixture of cinnamon, sugar and chopped hazelnuts or walnuts.

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Comments

henrie 10 months ago said:
Looks so goooooooood, thank you for posting this one.

dixiejet 8 months, 3 weeks ago said:
I LOVE Rugelach ! I've never had a recipe for it tho so thank you so much !!!

ahmed1 7 months ago said:
How did I miss this one?? This is great Lor.Thanks for sharing..

arstielady 4 months, 3 weeks ago said:
Looks yummy and I'll try it.

toleliz 1 month, 3 weeks ago said:
Great recipe Lor! I use the recipe from Bonnie Stern's site and I use Rosehip Jam. The jam is seedless and if you nuke it for a few seconds it spreads easily. I've always had trouble rolling the ruggies towards myself and a couple of years ago I bought a turntable at Ikea. I roll the dough on the counter but then transfer it to the turntable for half of step 6 and then 7 and 8, step nine becomes a breeze when I use the turntable.

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