Rugelach Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pastry dough:
1/2 lb. butter (2 sticks)
1 pkg. (8 oz.) cream cheese
2 eggs
1 teaspoon vanilla (optional)
1/4 teaspoon salt
3 - 3 1/2 cups flour
Filling:
2 cups sugar
1 cup walnuts or pecans, chopped
1 cup golden raisins (chopping is optional)
(or 1 cup miniature semi-sweet chocolate pieces)
1 teaspoon cinnamon
Powdered sugar
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Directions: |
Directions:Mix the butter and cream cheese until smooth. Add eggs and vanilla. Add flour and mix until well blended. Knead until soft enough to roll. Divide dough into 4 portions and flatten each into a 1-inch thick disk. Refrigerator at least 2 hours or up to 3 days.
Mix the filling ingredients together and set aside until ready to roll the dough out.
Set the oven at 375 degrees.
Makes about 64 cookies
Sprinkle the counter and rolling pin with powdered sugar. Take one disk of dough from the refrigerator; let it warm on the counter for 1-2 minutes. Roll the dough from the center out into a circle about 1/8 inch thick. Don't worry if a few cracks form hear the edges. Use more powdered sugar as needed to prevent sticking.
Spread 1/4 of the filling evenly over the surface of the dough. Slice the dough into 16 wedges, like a pizza, using a pizza cutter or sharp knife. Roll up each wedge, beginning at the wide outer edge and moving inward. Transfer to a parchment-lined baking sheet. Make sure the tip is tucked underneath. You may also want to tuck in the ends to hold the filling in. Repeat with remaining 3 portions of dough and filling.
Bake until the cookies are golden-brown, 20-25 minutes. Cool on the sheet for 5 minutes and then move to wire rack. Sift powdered sugar over tops if desired.
Dough may be frozen. Also, cookies may be frozen. |
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