Rugelach

Submitted 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!"

 

• Ready In: 37mins
• Ingredients: 10
• Serves: 24

ingredients

• 1 cup cream cheese, softened
• 2 cups all-purpose flour
• 1⁄2 lb unsalted butter
• 1⁄4 cup apricot jam (more or less)
• 1 teaspoon ground cinnamon
• 1⁄3 cup granulated sugar
• 1 2⁄3 cups dark raisins
• 1⁄2 cup walnuts, finely chopped
• 1 tablespoon granulated sugar
• 1 tablespoon ground cinnamon

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.

Reviews

[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!

 

[Marlitt]

These are very nice. I liked the flakey of the dough when baked. I have had Rugelach in Eastern Europe but this recipe is not the same as what I tried there, something is missing or the flavours need to meld more. I seem to remember them sweeter and gooyier. I really had no problems with the dough. I chilled overnight. It did roll out quite nicely on a sheet of wax paper, although I did roll it thinner than 1/4 inch which really had no affect on the finish product. I will make these again maybe use more jam next time. These are good just different from what I remember Thank you

 

[realbirdlady]

This is not a desssert I am familiar with, so I was making it purely from the recipe instructions. I had a LOT of trouble with the assembly. The dough is very short. It needs to be quite cold, not just chilled, and I think it would be helpful to use a chilled marble pastry board and roller. I was not able to get 10-inch circles at 1/4 inch thick from this quantity of dough. It worked better to do a smaller circle but keep the thickness, otherwise the raisins are so big that they spill out of the rolled cookies. Once I did get them formed and cooked, the taste was nice - a flaky cookie, some crunch, and lots of sweetness from the sugar, preserves, and raisins. These good be good at Christmas, or for a fall brunch or tea.