Rugelach

By AnnaMaria507

1 serving = 2 rugelach
Calories 150
Total fat 11 g (4.5 sat)
Carbohydrate 13 g
Sugar 6 g
Protein 2 g
Fiber 1 g

Ingredients

• 1 pkg (8oz) cream cheese, softened
• 1 cup butter or margarine, softened
• 2-1/4 cups all purpose flour
• 1 cup finely chopped walnuts
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1 Tbsp. ground cinnamon, divided
• 1/4 cup raspberry preserves

Details

Servings 32

Preparation

Step 1

1. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add flour, mixing well after each addition. (Dough weill be very soft and sticky.) Divide dough into 4 portions; place each on piece of plastic wrap. Pat each portion into 1" thick circle, using floured hands. Wrap plastic around each circle to enclose. Refrigerate overnight.
2. Preheat overn to 325 degrees. Cover baking sheets with foil or parchment paper. Mix walnuts, 1/2 cup fo the sugar and 2 tsp. cinnamon; set aside. Roll each portion of dough to 11" circle on lightly floured surface, lifting dough to add more flour to work surface as necessary. Spread each circle evenly with 1 Tbsp of the preserves.
3. Sprinkle nut mixture over preserves. Cut each circle into 16 wedges. Roll up each wedge, starting from wide side. Place, point sides down, on prepared baking sheets; shape into crescents. Sprinkle with combined remaining 1 tsp. cinnamon and 2 Tbsp. sugar.
4. Bake 25 minutes or until lightly browned. Immediately remove from baking sheets. Cool on wire rack.