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Rugelach Recipe

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This recipe for Rugelach is from Recipes From My Childhood, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough: 8 oz. cream cheese, softened, 1/2 lb. butter, softened, 1/4 C sugar, 1/4 tsp. salt, 1 tsp. vanilla, 2 C flour

Filling: 6 T. sugar, 1/4 C brown sugar, 1 1/2 tsp. cinnamon, 1 C finely chopped walnuts (optional), 1/2 C apricot preserves, pureed in food processor if chunky, 1 egg beaten with 1 T milk, for egg wash
Directions:
Directions:
Cream the cheese and butter in the bowl of an electric mixer. Add the sugar, salt and vanilla and mix well. Add the flour and mix until just combined. Dump the dough onto a floured surface and divide into four parts. Wrap each part in plastic wrap and refrigerate for about 1 hour.

In a small bowl, combine the white sugar and brown sugar, cinnamon and walnuts.

Remove the chilled dough, and on a floured surface, roll into a 9" round. Spread with a quarter of the apricot preserves and sprinkle with a quarter of the dry filling. Cut the circle into 12 equal wedges and roll each toward the center - forming small crescents. Place on a parchment lined baking sheet and brush with egg mixture. Sprinkle with sugar and bake a 350º for 15-20 minutes or until lightly browned.
Personal Notes:
Personal Notes:
I love this tender little Jewish cookie! It was a jewel of a recipe to stumble onto!

 

 

 

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