I'll try to get them made soon so I can post pics of how they should look
as usual if I leave something out...just let me know.
8 ozcream cheese
2 cap flour
1/4 clight brown sugar
1 1/2 tspcinnamon
1 cchopped walnuts
1/2 craspberry preserves
How to Make Rugelach
- Cream sugar, butter and cream cheese with vanilla and salt
Slowly add flour and just until it comes together.
Turn onto a floured board and bring into a ball. divide into thirds and flatten into a 6x4 inch rectangle. Wrap tightly and refrigerate for at least an hour.
- Mix filling ingredients except the preserves. Run the preserves through a food processor. Set these both aside.
- When you get ready to bake... preheat to 350
and cover cookie sheet with either parchment or a silicon baking sheet.
Roll out each portion one at a time into a larger rectangle, while keeping the other sections in the fridge.
With the long side of the rectangle towards you... smooth on a thin layer of jam.
( raspberry or apricot or both) on about half of the dough. then I add the sugar, cinnamon and chopped walnuts mix. Roll up as tight as you can from the jam side
take very sharp thin knife to make 1/4 inch spaced slits down the length of the roll then :
slice into about 1 inch slices.Do not lay down so that the pinwheel edge is at the top.the slits should be at the top. Use a spatula to move to cookie sheet. Brush the top with egg wash and sprinkle with cinnamon and sugar.
Return to the fridge for another hour..
This must be done. the filling will ooze out too much. Also do not over cook. The jam gets hard and sticky.