Rugelach
Ingredients
For the dough
-
½
cup
butter, softened
-
4
ounces
cream cheese, softened
-
1
tablespoon
granulated sugar
-
1
teaspoon
vanilla extract
-
½
teaspoon
salt
-
1
cup
all-purpose flour
For the filling
-
⅓
cup
granulated sugar
-
1
tablespoon
ground cinnamon
-
½
cup
apricot jam
-
1
cup
walnuts, chopped fine
-
½
cup
raisins, chopped
-
2
tablespoons
butter, melted
Instructions
- Beat the butter, cream cheese, sugar, and vanilla until light and fluffy.
- Mix in the flour until just combined.
- Divide the dough into two pieces, wrap in plastic, and refrigerate for about 60 minutes.
- Combine sugar and cinnamon in a small bowl.
- Preheat the oven to 375°F and prepare baking sheets with parchment paper.
- Roll out each piece of dough into an 11-inch circle.
- Spread jam on each round, then sprinkle with nuts, raisins, and cinnamon-sugar mixture.
- Cut each round into 16 wedges and roll them up from the wide end.
- Place the cookies on the baking sheet and brush with melted butter, then sprinkle with remaining cinnamon-sugar.
- Bake for about 20 minutes until golden, rotating sheets halfway through.
- Cool on a wire rack before serving.
Nutrition Facts (estimated)
Servings
32 cookies
Calories
108
Total fat
7g
Total carbohydrates
10g
Total protein
1g
Sodium
82mg
Cholesterol
13mg
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