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rugelach

rosecuriouscooks avatar
Recipe by
shecooks curiouscooks
@rosecuriouscooks
The Villages, FL

This recipe was prepared by Sandy Miller for the November 2015 Tea Party meeting with the Curious Cuisiners. There is an inactive time of 1 hour 30 minutes to be factored into preparing these cookies. Recipe courtesy of Ina Garten.

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yield serving(s)
prep time 10 Min
method Bake

Ingredients For rugelach

  • 8 oz
    cream cheese, room temperature
  • 1/2 lb
    unsalted butter
  • 1/4 c
    granulated sugar, plus 9 tablespoons
  • 1/4 tsp
    kosher salt
  • 1 tsp
    pure vanilla extract
  • 2 c
    all purpose flour
  • 1/4 c
    light brown sugar, packed
  • 1-1/2 tsp
    ground cinnamon
  • 3/4 c
    raisins
  • 1 c
    walnuts, finely chopped
  • 1/2 c
    apricot preserves, pureed in a food processor
  • 1
    egg, beaten with 1tab milk, for egg wash

How To Make rugelach

  • 1
    Cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup of the granulated sugar, the salt and the vanilla. With the mixer on low speed, and the flour and mix until just combined.
  • 2
    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 one hour.
  • 3
    To make the filling: combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins and the walnuts.
  • 4
    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 each wedge.
  • 5
    Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
  • 6
    Preheat the oven to 350 degrees F. Brush each cookie with egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned.Remove to a wire rack and let cool.
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