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Rugelach Recipe

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This recipe for Rugelach, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. cream cheese, at room temperature
1/2 lb butter, at room temperature
1/4 c. sugar plus 9 tbsp.
1/4 tsp kosher salt
1 tsp. vanilla
2 c. flour
1/4 light brown sugar, packed
1 1/2 tsp cinnamon
3/4 c. raisins
1 c. walnuts, finely chopped
1/2 c apricot preserves, pureed in a food processor
1 egg beaten with 1 tbsp. milk, for egg wash

Directions:
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.

To make the filling, combine 6 tablespoons of 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. Cut the circle into 12 equal wedges - cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350.
Brush each cookie with the egg wash. Combine 3 tablespoons 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.

Number Of Servings:
Number Of Servings:
4 Dozen cookies

 

 

 

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