Jewish Rugelach nutty fruity rolls
From capedread 15 years ago
- 17 minutes to make
- Serves 32
these are a wonderful fruity nut treat rolled up in a cream cheese pastry. absolutely yum and I shamelessly begged the recipe off my mates grandma
Ingredients
- 1 cup butter shopping list
- 8 ounces cream cheese, softened shopping list
- 2 3/4 cups all-purpose flour shopping list
- 2 teaspoons vanilla extract shopping list
- 1 cup chopped raisins shopping list
- 1 cup chopped walnuts shopping list
- 2 tablespoons ground cinnamon shopping list
- 1 cup apricot spreadable fruit shopping list
How to make it
- Cream together the butter and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
- Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
- Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
- Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
- Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets.
- Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.
The Rating
Reviewed by 2 people-
Perfect recipe for Rugelach and thanks so much for sharing with all of us.
chacha
in New York loved it
-
great, thanks
blondeberry
in Charleston loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "