Ingredients: |
Ingredients: 8 oz. cream cheese, room temp
1/2 lb. unsalted butter, room temp
1/2 tsp. kosher salt
1/4 c. granulated sugar
1 tsp. vanilla
1 egg yolk
2 c. flour extra when you roll out the dough
1/4 c. granulated sugar
1/4 c. light brown sugar, packed
1 1/2 tsp. cinnamon
6 T. granulated sugar for topping mix
1 T granulated sugar for topping mix
3/4 c. white raisins
1 c. fine chopped nuts
1 c. raspberry preserves,
1 egg
Milk or water for egg wash
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Directions: |
Directions:Dough- Put the paddle on your mixer. Cream the cheese and butter until light. Add the 1/4 c.granulated sugar. Whisk flour and salt together. Combine egg yolk and vanilla. With mixer on the lowest speed,add the flour and mix until just combined. Add the egg and vanilla.Turn dough out onto a floured cutting board and shape in into a ball with your hands. Cut the ball into four and flatten lightly into a disk. Put each disk into plastic wrap and refrigerate for at least 1/2 hour while making the filling. It needs at least a half hour to rest. The longer it rest the harder it is to roll out. If you leave it for more than an hour. Let each section sit out of the refrigerator for about 5 min before trying to roll it.
Heat oven to 350 degrees.
Filling: Combine the 2nd 1/4 c. white and brown sugars. Add the raisins and nuts. Mix well.
Assembly: Roll out one disk of dough, about a 9" circle on a well floured board. Not to thin, you can patch the dough if it gets ragged around the ends. Heat the preserves or jam until fluid. Let cool just a minute.On each circle smear about 2 T. of the heated jelly . Spread with a brush or with the back of the spoon, covering the whole circle. Then sprinkle the raisin, nut mixture over the jelly. Use a pizza cutter or a sharp knife the cut the circle in four, than eight, then into 16 pieces. Dip the cutter in flour between cuttings if the cutter gets clogged. Roll from the wide end like crescent rolls. Put seam side down on a cookie sheet lined with parchment paper. Leave a little room between cookies as they will bleed in the oven as they bake and it will be easier to remove them later. Make the egg wash with either 1 egg whipped with water or milk. Brush the eggs wash over the top of the cookies. Make topping mix with sugar and cinnamon.Sprinkle with cinnamon and sugar mixture. Put back into the refrigerator to rest for at least 30 min. before baking. Bake 20 minutes. Then cool on paper. Remove when cool and trim the jelly that has oozed out while baking. |
This recipe for Ruggulah II is from