Rugelach

Written by on in Cookies and Bars, Desserts

Crisp yet tender cookie, with a thin layer of jam and nuts, lightly sprinkled with sugar, rolled up and baked to perfection. YUM!!!

Print

Rugelach

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • 2 sticks butter,room temperature

  • 1 package (8 ounces) cream cheese, room temperature

  • 2 cups flour

  • 6 Tablespoons raspberry, apricot, or strawberry jam

  • 6 teaspoons cinnamon/sugar mixture (1 Tablespoon sugar mixed with 1/2 teaspoon cinnamon)

  • 6 Tablespoons finely chopped walnuts

  • 6 Tablespoons currants

  • 1/4 cup course sugar

Directions

  • Beat butter and cream cheese in a large bowl until well blended.
  • Stir in flour and mix until smooth.
  • Divide dough into 6 equal portions, flattening into discs.
  • Wrap each disc in plastic wrap and refrigerate at least 6 hours or overnight.
  • After dough has chilled
  • Preheat oven to 375 degrees.
  • Roll out each disc on a lightly floured board into an 8 inch round.
  • Spread 1 Tablespoon of jam around the outer edge of the round, leaving a ½ inch border.
  • Sprinkle 1 teaspoon of cinnamon sugar over the center of the round.
  • Sprinkle 1 Tablespoon of nuts and currants over the jam.
  • Using a pizza cutter, cut the round into 12 equal wedges.
  • Starting at the wide edge, start rolling each wedge up and bend ends to shape into crescents.
  • Place on parchment lined cookie sheets, spacing ½ inch apart.
  • Sprinkle with coarse sugar.
  • 10. Repeat with remaining dough discs and ingredients.
  • 11. Bake for 20 to 25 minutes or until golden brown.
  • 12. Remove to wire racks to cool.
  • 13. Store in airtight containers in refrigerator or freeze for up to 3 months.

Leave a Reply