Rugelach
From borinda 17 years ago
- 20 minutes to make
- Serves 48
Sweets are a big part of Jewish culture. Our family makes and shares these rolled cookies for numerous holidays.
Ingredients
- 2 sticks sweet butter shopping list
- 8 oz. cream cheese shopping list
- 1/4 cup sugar shopping list
- pinch of salt shopping list
- 1 tsp. vanilla extract shopping list
- 2 cups (more if too wet a dough) flour shopping list
- 1/2 jar raspberry jelly shopping list
- 1 cup raisins shopping list
- 1 cup shredded coconut shopping list
- 1/3 cup sugar shopping list
- 2 Tbsp. cinnamon shopping list
How to make it
- In a mixer combine the cream cheese and butter until fluffy.
- Next beat in the sugar, vanilla, and pinch of salt.
- Blend in the flour just until incorporated - do not overbeat.
- Divide this dough in 1/4's, wrap each in platic wrap, and let chill for 45 minutes.
- Roll each 1/4 of dough into a 9" round on a well-floured surface.
- Paint on a thin coat of the jelly.
- Sprinkle on 1/4 of the cinnamon sugar blend.
- Sprinkle the coconut, too, lightly just for added texture.
- Cut into 12 wedges and roll each one from the wide end to the center, rest the pastry on a cookie sheet, point down. Chill for 1;/2 hr.
- Coat with a little egg white wash and sprinkle with extra cinnamon sugar.
- Bake at 350 approximately 22 minutes.
- Remove cookies from the sheets and cool on racks.
- These freeze well for a short time. They do not last long if everyone knows they're around, though.
The Rating
Reviewed by 5 people-
this sounds wonderful...I do want to make this ...but where do you add the coconut ?...I dont see a step for this..please let me know..I dont want to mess this up...LOLOL
paprikamama
in Lake Mary loved it
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Softie - You may use your Cuisinart - I do. Just pulse rather than run because this is essentially a puff pastry. YOu can always knead a bit by hand to finish blending the ingredients. I can picture my grandmother doing this by hand and in hindsig...more
borinda
in SoCal loved it
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Softie - don't mess with the dough. It is something of a puff pastry and may get heavy.
Of course you may play with the jelly. I've used apricot and others. Don't use preserves, though. During the baking the jelly will melt and seep out and ...more borinda
in SoCal loved it
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