Recipe by Mary Jenny
Rugelach is a traditional holiday pastry that is always a hit at any cookie exchange. Consider giving them as a hostess gift, topped off with colourful ribbon for a festive holiday flare. Additional recipes can be found at www.peanutbureau.ca.
- 125 g cream cheese, at room temperature cut into chunks
- 1⁄2 cup unsalted butter, at room temperature cut into chunks
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 1⁄2 cup peanuts, finely chopped
- 1⁄4 cup mini chocolate chip
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup seedless raspberry jam
- 1 egg yolk
- 1 tablespoon milk
Directions See How It's Made
- 1. Place cream cheese, butter and salt in a mixing bowl. Beat on high until smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and wrap with plastic wrap. Refrigerate for at least 1 hour.
- 2. Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step.
- 3. Preheat oven to 350°F (180°C). Line 1 or 2 baking sheets with parchment paper. On a floured surface, use a floured rolling pin to roll dough very thinly into a circle, about 15 inches (38 cm) in size and about ?-inch (3-mm) thick.
- 4. Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie – for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges.
- 5. Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies.
- 6. Bake in centre of preheated oven until lightly browned, 22 to 25 minutes. Cool completely on rack.