RUGELACH

Rugelach image

Another East European recipe from the internet that was reworked slightly, to be included when I participate in the 4th Zaar World Tour! Preparation time does not include time for dough to chill!

Provided by Sydney Mike

Categories Dessert

Time 37m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cream cheese, softened
2 cups all-purpose flour
1/2 lb unsalted butter
1/4 cup apricot jam (more or less)
1 teaspoon ground cinnamon
1/3 cup granulated sugar
1 2/3 cups dark raisins
1/2 cup walnuts, finely chopped
1 tablespoon granulated sugar
1 tablespoon ground cinnamon

Steps:

Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
Mix together 1 tablespoon each of sugar & cinnamon & set aside.
Roll each wedge gently, starting at the wide part & ending at the point.
Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
Bake 30 minutes or untl golden brown, then cool before serving.

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