Rugelach

Rugelach Culinary Hill
Total Time
1 Hr, 10 Mins
Serves
32
Serving Size
1
Course
Desserts

Total Time

Prep Time
50 Mins
Cook Time
20 Mins
Total Time
1 Hr, 10 Mins

Nutrition

Calories
113 cal
Total Fat
7 g
Saturated Fat
3 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
2 g
Cholesterol
13 mg
Sodium
50 mg
Carbohydrates
12 g
Dietary Fiber
1 g
Total Sugars
6 g
Added Sugars
3 g
Protein
1 g
Vitamin D
0 mcg
Calcium
13 mg
Iron
0.4 mg
Potassium
50 mg

Ingredients

Dough

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1/2 package (4 ounces) cream cheese softened

  • 1 tablespoon granulated sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1 cup flour

Filling

  • 1/3 cup granulated sugar

  • 1 tablespoon ground cinnamon

  • 1/2 cup apricot jam

  • 1 cup finely chopped California walnuts

  • 1/2 cup raisins, chopped

  • 2 tablespoons unsalted butter melted

Preparation

Dough

  1. Beat butter, cream cheese, sugar, vanilla and salt in large bowl with electric mixer on medium speed, until light and fluffy (about 5 minutes).

  2. Scrape down the bowl and beaters as necessary. Reduce the speed and slowly mix in the flour, about 30 seconds.

  3. Place dough on a floured working surface and form into a ball. Divide into two equal pieces.

  4. Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes or until firm.

Filling & Assembly

  1. Preheat oven to 375°F and place the racks at the upper-middle and lower-middle positions.

  2. Line two baking sheets with parchment paper.

  3. In a small bowl combine sugar and cinnamon together; mix well and set aside.

  4. On a lightly floured surface, roll out each piece of dough into an 11-inch circle, about 1/4-inch thick. On each round, spread 1/4 cup of jam and sprinkle 1/2 cup of the walnuts and 1/4 cup of the raisins. Then, evenly sprinkle 1 tablespoon of the cinnamon-sugar mixture.

  5. Cut each round into 16 even wedges using a knife or pizza cutter. Beginning at the wide end, roll each wedge up into a cookie.

  6. Place each cookie on the prepared baking sheet ensuring the pointed end is underneath the cookie. Space the cookies about 2 inches apart.

  7. Using a pastry brush, brush the melted butter over the cookies and sprinkle the remaining cinnamon-sugar over the top.

  8. Bake the cookies about 20 minutes, until they have slightly puffed and are a pale gold, rotating the baking sheets halfway through.

  9. Transfer the hot cookies immediately to a wire rack and allow to cool completely before serving.