RASPBERRY LIME RUGALACH

Raspberry Lime Rugalach image

Provided by anme7039

Categories Dessert

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup butter, chilled
4 ounces cream cheese, cold right out of the fridge
1/2 cup raspberry jam
1/4 cup sugar (or splenda)
1/2 cup toasted and chopped pecans
1 teaspoon key lime zest
1 egg white, beaten
1/3 cup chopped pecans
1/3 cup powdered sugar

Steps:

Cut butter into flour then mix it together until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and then "rub" into the flour/butter crumbs.
Knead this mixture until it forms a ball.
Separate the dough into two equal parts and wrap each part in plastic wrap and refrigerate for a few hours (at least 4).
To make fruit filling mix the raspberry jam together with sugar with the chopped toasted pecans and grated key lime peel.
Pre heat oven to 350°F
Once dough has chilled roll it out each half on a floured surface to about 9 or 10 inches. Then spread each dough circle with jam mixture.
After you have spread the mixture of jam on the dough circles cut each circle out inot about 10-12 wedges. Then roll each wedge up tightly starting from the widest part of the dough.
Put cookie rolls on a very lighty greased cookie sheet then brush the cookies with the egg whites and sprinkle with extra nuts. Then bake cookies for about 20 minutes or until lightly browned.
Once cooled sprinkle powdered sugar over the cookies.