Rugelach are perfect little handheld cooked that are impossible to resist.. Filled with fruits and nuts and rolled up in a delicate cream cheese crust
Serving Size: 8
- 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 or 1 tsp vanilla paste
- 2 cups all-purpose flour
- 1/4 cup light brown sugar cane sugar or granulated sugar works in a pinch as well, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts use this little apparatus it is the BEST, finely chopped
- 1/2 cup apricot preserves warmed up in the microwave for 30 seconds to make a bit more spreadable
- 1 egg beaten with 1 tablespoon milk or water for egg wash
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the 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. *I have also used a food processor to make the dough and it worked great.*
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, 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.
Roll up the dough carefully like a jelly roll, making sure to tuck the corners under.
With floss slice them (as pictured) about 1 inch thick.
Lay them on a sheet pan lined with parchment paper.
Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the 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.
Recipe and Photo credit: girlandthekitchen.com
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