Rugelach
From lor 16 years ago
- 20 minutes to make
- Serves 24
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 ;-)
Ingredients
- 8 ounces cream cheese, at room temperature shopping list
- 1/2-pound unsalted butter, at room temperature shopping list
- 1/4 cup granulated sugar plus 9 Tablespoons - separated shopping list
- 1/4 teaspoon kosher salt shopping list
- 1 teaspoon pure vanilla extract shopping list
- 2 cups all-purpose flour shopping list
- 1/4 cup light brown sugar, packed shopping list
- 1-1/2 teaspoons ground cinnamon shopping list
- 3/4 cup raisins, chopped shopping list
- 1 cup walnuts, finely chopped shopping list
- 1/2 cup apricot preserves, pureed in a food processor shopping list
- 1 egg beaten with 1 tablespoon milk, for egg wash shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
How did I miss this one?? This is great Lor.Thanks for sharing..
ahmed1
in Cairo loved it
-
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 bo...more
toleliz
in Burlington loved it
-
THIS REMINDS ME OF MY GRANDMAS NUT ROLLS - GREAT RECIPE - THANK YOU - LEEBEAR
leebear
in Brookpark loved it
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "