Rugelach

READY IN: 37mins
Recipe by Sydney Mike

Another East European recipe from the internet that was reworked slightly, to be included when I participate in the 4th Zaar World Tour! Preparation time does not include time for dough to chill!

Top Review by Kittencalrecipezazz

great dough and easy to work with, I felt that mabey it needed a teaspoon of sugar in the dough for a little extra zip, I used salted butter as that is all I had at the time, I refrigerated the dough overnight and allowed it to sit out on the counter for 30 minutes before rolling out, thanks for sharing Syd!

Ingredients Nutrition

Directions

  1. Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
  2. When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
  3. Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
  4. Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
  5. Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
  6. Mix together 1 tablespoon each of sugar & cinnamon & set aside.
  7. Roll each wedge gently, starting at the wide part & ending at the point.
  8. Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
  9. Bake 30 minutes or untl golden brown, then cool before serving.

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