Recipe

Cranberry Rugelach Recipe

Add Step-by-Step Photos	Crabhappychick / All my dishes 1 year ago Yes! I make Jewish cookies for Christmas! Why not?! Cream cheese pastry filled with tart cranberries, wanuts, spices and sugar. Yum. Give 'em a try and I bet you'll make them, too. Prep:30m Cook:20m Servings:64	Crabhappych
	spiced buttery walnutty cranberry cream cheese pastry cookies

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Ingredients

1 cup unsalted butter, softened

8 ounces neufchatel cheese, softened

1/2 cup sugar

2 3/4 cups flour

1 teaspoon salt

3/4 cup sugar

2/3 cup dried cranberries, finely chopped

2/3 cup walnuts, toasted, finely chopped

1/2 cup unsalted butter, melted

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 large egg, beaten

sugar

Directions

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.

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Comments

22566 1 year ago said:
A wonderful sounding cookie.

Thank-you

Kind Regards

lacrenshaw 1 year ago said:
You make this sound so easy, crab. I'm gonna take a stab at 'em and give you a five. Thanks!
Lorraine

elgab89 1 year ago said:
Mmmmmm, what a great combination - tart and sweet!

midgelet 1 year ago said:
Love this!

midgelet 1 year ago 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!

midgelet 1 year ago 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!

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