Rugelach Tortes
Ready In: 50 mins
Serves: 48
Ingredients
- 8 ounces cream cheese, at room temperature
- 1⁄2 cup margarine, room temperature (I used country crock plus calcium)
- 1⁄4 cup granulated sugar, plus
- 9 tablespoons granulated sugar, for topping
- 1⁄4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1⁄4 cup light brown sugar, packed
- 1 1⁄2 teaspoons ground cinnamon, divided
- 3⁄4 cup raisins
- 1 cup pistachios, finely chopped
- 1⁄2 cup apricot preserves (I used all fruit)
Directions
- Cream the cheese and butter until light.
- Add 1/4 cup granulated sugar, the salt, and vanilla.
- On low speed, add the flour and mix until just combined.
- Dump the dough out onto a well-floured board and roll it into a ball.
- Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and pistachios.
- On a well-floured board, roll each ball of dough into a 9-inch circle.
- Using a cup or glass, cut circles into the dough.
- Place the circles in the bottom of a cupcake pan or mini torte pan.
- Spread the tortes with equal amounts of apricot preserves and sprinkle each with 1 heaping tsp of the filling.
- Press the filling lightly into the dough.
- Chill for 30 minutes.
- Preheat the oven to 350°F.
- Bake for 15 to 20 minutes, until lightly browned.
- Remove to a wire rack and let cool.
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