RUGALACH OR RUGELACH

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Rugalach or Rugelach image

This is a version of rugalach that I found years ago in Chatelaine magazine. I find that if you follow the directions exactly, the dough turns out perfect every time.

Provided by Irmgard

Categories     Dessert

Time 1h15m

Yield 64 cookies

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup sifted icing sugar
1/2 teaspoon salt
1 cup cold unsalted butter
4 ounces cold cream cheese
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1 cup finely chopped nuts
1/2 cup raisins
1/2 cup apricot jam or 1/2 cup strawberry jam
1 egg (optional)
2 tablespoons granulated sugar (optional)

Steps:

  • In a medium-size bowl, blend the flour, icing sugar and salt, using a fork.
  • Cut the butter and cream cheese into 1-inch cubes.
  • With a pastry blender, cut the butter and cream cheese into the flour mixture until the dough is the consistency of small peas.
  • Then, work the dough with your hands until it has a coarse meal texture.
  • Press the dough into a ball.
  • If the dough is too soft to roll, wrap and refrigerate for at least an hour.
  • Preheat the oven to 350 degrees F.
  • Using a fork, stir the sugar and cinnamon together.
  • Divide the dough into four pieces.
  • On a lightly floured board, using a floured rolling pin, roll 1 piece into a 12-inch circle, approximately 1/8-inch thick.
  • Sprinkle half of the sugar mixture over the circle, then sprinkle with 1/4 cup each of the nuts and raisins.
  • Alternatively, you can spread half of the jam over the circle and sprinkle with 1/4 cup nuts.
  • Repeat with the 3 remaining pieces of dough.
  • Cut each circle into 16 wedges.
  • Roll up the wedges, starting at the wide end.
  • Place the wedges on an ungreased cookie sheet, point-side down.
  • If using a glaze, whisk the egg and lightly brush the top of each cookie.
  • If you wish, lightly sprinkle the cookies with sugar.
  • Bake in the centre of the preheated oven until golden, about 13 to 15 minutes.
  • Remove to a rack until the cookies have cooled.
  • Store in the refrigerator or freeze.

Nutrition Facts : Calories 75.7, Fat 4.7, SaturatedFat 2.4, Cholesterol 9.6, Sodium 39.3, Carbohydrate 8.1, Fiber 0.4, Sugar 3.7, Protein 1

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