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    You are in: Home / Recipes / Easy Cut Rugelach Recipe
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    Easy Cut Rugelach

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    blucoat's Note:

    This delicious and beautiful recipe for rugelach (a flakey, tender Jewish pastry / cookie) was handed down through 4 generations of Gourmet Magazine's food editor Melissa Roberts’s family and was recently featured as part of "Gourmet’s Favorite Cookies: 1941-2008". These are easier than the typical crescent rugelach as they are scored first, baked, and then broken into individual cookies afterwards, for a wonderful variety of textures from top to bottom. The dough can be used for many different fillings including: Nutella (warm slightly before spreading), mini chocolate chips, cinnamon sugar, etc... Just use what you like! These freeze well. Dough must be chilled (preferably overnight) before using.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Dough

    Filling

    Directions:

    1. 1
      Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5- inch rectangle. Chill until firm, 8 to 24 hours.
    2. 2
      Put oven rack in middle position and preheat oven to 350°F Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
    3. 3
      Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
    4. 4
      Whisk 1/2 cup sugar with cinnamon.
    5. 5
      Arrange 1 dough rectangle on work surface with long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raising and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
    6. 6
      Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch-intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.).
    7. 7
      Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.

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    Nutritional Facts for Easy Cut Rugelach

    Serving Size: 1 (1438 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 125.4
     
    Calories from Fat 73
    58%
    Total Fat 8.2 g
    12%
    Saturated Fat 4.0 g
    20%
    Cholesterol 16.7 mg
    5%
    Sodium 45.3 mg
    1%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 5.4 g
    21%
    Protein 1.5 g
    3%

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