DATE-FILLED RUGELACH

Date-Filled Rugelach image

Taking old recipes and making them my own is how these cookies came about. They're so special to my family. Sometimes I roll the dough in cinnamon sugar instead of flour. -Barb Estabrook, Appleton, WI

Provided by Taste of Home

Time 1h5m

Yield 32 cookies.

Number Of Ingredients 11

Ingredients

1-1/4 cups coarsely chopped dates (about 6 ounces)
1 tablespoon minced crystallized ginger
1 teaspoon grated orange zest
1/4 cup orange juice
2 cups all-purpose flour
2 tablespoons plus 2/3 cup sugar, divided
1/2 teaspoon salt
1 cup cold unsalted butter, cubed
6 ounces cold cream cheese, cubed
1 teaspoon ground cinnamon
6 tablespoons coarsely chopped walnuts, toasted

Steps:

Place first four ingredients in a small heavy saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, until thickened, about 5 minutes. Cool completely., Place flour, 2 tablespoons sugar and salt in a food processor; pulse to combine. Add butter; pulse until butter is the size of peas. Add cream cheese; pulse just until a dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour., Preheat oven to 350°. Mix cinnamon and remaining sugar. On a lightly floured surface, roll each portion of dough into a 12-in. circle. Spread each with half of the date mixture and sprinkle with 1/3 cup sugar mixture and 3 tablespoons walnuts. Cut each into 16 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets., Bake until light golden brown, 25-28 minutes. Cool on pans 10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 55mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.