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.

Reviews & Comments 8

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    " It was excellent "
    pollymotzko ate it and said...
    This looks really wonderful. I had been looking for a good recipe for Rugelach, and here it is. Whala!
    I know it is a good one because other ones that I have seen from you are outstanding...so I am sure this is in keeping with your culinary prowess!

    I would love to have the recipe for cinnamon nut ones....

    I guess you just fill them with a filling similar to Cinnamon Rolls?
    That is the type that I find all the time at the store. Boy are they good with coffee!
    Rich but good!

    Polly Motzko
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    " It was excellent "
    borinda ate it and said...
    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 leave a sort of sticky leakage that sets up once cooled. I always break that off. Hence - use a very thin smear of jelly and avoid the lumps of fruit which preserves have.
    Fillings - hey - you're baking them, have fun! I've used all sorts of fillings. Raisins, currants, dried cherries, bitter chocolate chips, semi-sweet chips, shredded coconut, and a variety of nuts.
    Make them what you enjoy and then be afraid... they are addictive.

    :-) ;-) :-)
    Was this review helpful? Yes Flag
  • softgrey 6 years ago
    thanks borinda..
    i know -
    we are all so lazy compared to the lives our grandmothers led...!!!

    another question...
    what about filling variations?
    i am thinking about apricot jam instead of raspberry...
    and i love the chocolate ones...
    not sure how to do chocolate though...
    do you think i would put chips in the dough?-
    that doesn't sound right...

    hmmm....
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    " It was excellent "
    borinda ate it and said...
    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 hindsight realize not only was she a dynamo but must have been Herculean.
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  • softgrey 6 years ago
    do i mix this in a cuisinart?
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  • ahmed1 6 years ago
    Hi Borinda,Thanks for checking my regulach recipe.You are right,they are too much similar.As I mentioned in the introduction,a good recipe spreads all around the world,no matter the barriers and the culture's difference we face in our life..Check also the EGYPTIAN version on my postings called SWEET SAMOSA-SAMBOSEK
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    " It was excellent "
    paprikamama ate it and said...
    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
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  • edensong 7 years ago
    Goodness! I bet this is tasty.
    Was this review helpful? Yes Flag

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