Rugelach

Lots of work but some of the best cookies I have ever eaten and I do not like rasins.

Rugelach
Rugelach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Ingredients

  • 8

    ounces cream cheese, at room temperature

  • 1/2-pound unsalted butter, at room temperature

  • 1/4

    cup granulated sugar, plus 9 tablespoons

  • 1/4

    teaspoon kosher salt

  • 1

    teaspoon pure vanilla extract

  • 2

    cups all-purpose flour, plus more for rolling

  • 1/4

    cup light brown sugar, packed

  • 1 1/2

    teaspoons ground cinnamon

  • 3/4

    cup raisins

  • 1

    cup finely chopped walnuts

  • 1/2

    cup apricot preserves, pureed in a food processor

  • 1

    egg beaten with 1 tablespoon milk, for egg wash

Directions

Directions Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: