photo by Marlitt
- Ready In:
- Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
- 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).
- Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
- Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
- Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
- Mix together 1 tablespoon each of sugar & cinnamon & set aside.
- Roll each wedge gently, starting at the wide part & ending at the point.
- Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
- Bake 30 minutes or untl golden brown, then cool before serving.
Questions & Replies
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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!
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
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.