rugelach
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Sweets for a Jewish New Year
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yield
serving(s)
prep time
10 Hr
cook time
20 Min
method
Bake
Ingredients For rugelach
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2 cflour
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1/2 tspsalt
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2 stickunsalted butter, softened
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8 ozcream cheese, softened
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3/4 csugar
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1 tspvanilla
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1/4 cbrown sugar
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1 tspcinnamon
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3/4 cgolden raisins
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1 cwalnuts, finely chopped
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1 capricot preserves
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1egg beaten with milk for egg wash
How To Make rugelach
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1Beat together butter and cream cheese in a large bowl with an electric mxer until combined well. Add vanilla and 1/4 cup of sugar
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2Whisk together flour and salt in a bowl
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3Add flour mixture and stir with a wooden spoon until a soft dough forms
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4Dump the dough out onto a well floured board and roll into a ball. Cut the ball in quarters, wrap each piece in plastic wrap and chill into firm 8 hours
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5To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins and walnuts
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6On a well floured board, roll each ball of dough into a 9 inch circle. Spread the dough (4) with 2 tablespoons apricot preserves and 1/4 cup of the filling
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7Press the filling lightly into the dough
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8Cut the circle into 12 equal wedges
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9Starting with the wide edge, roll up each wedge
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10Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes
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11Preheat the oven to 350
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12Brush each cookie with the egg wash
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13Combine 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies
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14Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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