Mess Free and Easy Rugelach

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, my rugelach are perfectly sweet and delightfully tender. Trust me on this one, double the batch, your guests will thank you.

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

Ingredients:
  • 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
Directions:
    • 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

If you make any of these recipes please share and post them to facebook and Insagram using the hashtag #grosvenormarketrecipes

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.