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Home Feta Cheese Salad With Eggplants

Cranberry Rugelach Recipe

Ingredients

How to make it

  • For dough: Using electric mixer, beat butter and cheese in large bowl until light. Add sugar, beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
  • For filling: Mix 3/4 cu. sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend (I do it all together - the chopping and mixing of ingredients in the food processor.) Set aside
  • Position rack in center of oven and preheat to 350. Place 1 dough disk on floured work surface. Roll out dough to 8-inch round. Spread 3 T. filling over round, leaving 1/2" border. Cut round into 8 wedges (I use a pizza cutter). Starting at wide end, roll up each tightly and completely to tip. Form into crescent. Place cookies, tip down, on ungreased baking sheet. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool.

Reviews & Comments 7

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  • jaki44 15 years ago
    I've been looking for a new rugelach recipe and this one sounds delicious. Definitely going to try it.
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    To your question about rugelachs, I have posted the ice cream dough rugalach which is an excellent dough and bakes up pretty, I also do fillings as you, chocolate and I like apricot, also the sweet fig paste I posted makes a great filling.
    Basically the doughs are very similar with either a butter, sour cream or cream cheese base, some make a rich and soft dough, others rich and a bit more firmer.O love them all!
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    I made these this morning. Rugelach is Yiddish for "Little Twists" and is a Eastern European pastry of Austrian origins. I have the photo and will post as soon as CrabH lets me know. I used my own dough similar to the one posted and the cranberry filling. Mine I bake at 400F for about 15 to 20 minutes till puffed and golden. Most dough recipes for rugelach are very similar. I love the different fillings though and this cranberry one certainly caught my eye!
    It's a lovely and definetely a 10 if I could give it that!
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    " It was excellent "
    midgelet ate it and said...
    love this!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Mmmmmm, what a great combination - tart and sweet!
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    You make this sound so easy, crab. I'm gonna take a stab at 'em and give you a five. Thanks!
    Lorraine
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  • 22566 16 years ago
    A wonderful sounding cookie.

    Thank-you

    Kind Regards
    Was this review helpful? Yes Flag

The Cook

crabhappychick Pittsburgh, PA

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