Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Joan Nathan's Rugelach (Cinnamon, Chocolate, or Apricot) Recipe
    Lost? Site Map

    Joan Nathan's Rugelach (Cinnamon, Chocolate, or Apricot)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    blucoat's Note:

    This is a straightforward and reliable cookie/pastry recipe from "Joan Nathan’s Jewish Holiday Cookbook" by Joan Nathan. The original recipe doesn't call for any salt, but I think it enhances the flavour. You can play around with the fillings, substituting raspberry preserves for the apricot, pecans for the walnuts, or adding a little orange zest, raisins, or currants to the cinnamon-sugar filling. The dough can also be used to make hamentashen. Dough needs 2 hours refrigeration time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Dough

    Apricot filling

    • 1 cup thick apricot preserves
    • 3/4 cup walnuts, roughly chopped

    Chocolate filling

    Cinnamon-sugar filling

    Directions:

    1. 1
      To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
    2. 2
      Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
    3. 3
      Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
    4. 4
      Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
    5. 5
      Sprinkle the apricot and chocolate rugelach with confectioners’ sugar just before serving.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Joan Nathan's Rugelach (Cinnamon, Chocolate, or Apricot)

    Serving Size: 1 (1553 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 73.0
     
    Calories from Fat 45
    62%
    Total Fat 5.0 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 11.5 mg
    3%
    Sodium 12.9 mg
    0%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 1.9 g
    7%
    Protein 0.9 g
    1%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites