Rugelach

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

DESCRIPTION

Prep Time
50 Mins
Cook Time
20 Mins
Total Time
1 Hr, 10 Mins
Calories
113
Total Fat
7
Saturated Fat
3
Polyunsaturated Fat
2
Monounsaturated Fat
2
Cholesterol
13
Sodium
50
Carbohydrates
12
Dietary Fiber
1
Total Sugars
6
Added Sugars
3
Protein
1
Vitamin D
0
Calcium
13
Iron
0.4
Potassium
50

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.