Rugelach is a Jewish pastry. Rolled to look like a crescent roll and filled with fruit, cinnamon and sugar. This Rugelach also has a thin layer of apricot preserves spread on the cream cheese dough.
Once you divide the dough into four equal parts, press the dough into a circle and refrigerate to harden. One circle at a time roll into a 9-inch circle, spread with preserves, sprinkle on nut mixture, cut into 12 equal wedges and roll up each wedge starting at the wide end.
Baked to perfection this Rugelach tastes like a sophisticated cinnamon roll. What a great addition to a holiday platter.
For the Pastry Dough
- 8 ounces cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
For the Filling
- 6 tablespoons granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 3/4 cup raisins or cranberries
- 1 cup walnuts or pecans, finely chopped
- 1/2 cup apricot preserves
For the Topping
- 1 egg beaten with 1 tablespoon milk, for egg wash
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Pastry Dough:
- Cream the cheese and butter until light and fluffy.
- Add sugar, salt, and vanilla.
- With the mixer 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.
For the Filling:
- Combine the granulated sugar, the brown sugar, cinnamon, raisins or cranberries and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle.
- Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.
- Cut the circle into 12 equal wedges--cutting the whole circle in quarters, then each quarter into thirds.
- Starting with the wide edge, roll up each wedge.
- Place the cookies, points tucked under, on a baking sheet lined with parchment paper.
- Chill for 30 minutes.
- Preheat oven to 350 degrees.
For the Topping:
- Brush each cookie with the egg wash.
- Combine sugar and cinnamon and sprinkle on the cookies.
- Bake for 15 to 20 minutes, until lightly browned.
This recipe is from Lady Behind The Curtain
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