RUGELACH
Leave the ready-to-use dough behind with our Rugelach recipe. Cream cheese, butter and flour make the dough in our Rugelach recipe truly magnificent.
Provided by My Food and Family
Categories Recipes
Time P1DT1h25m
Yield 32 servings, 2 cookies each
Number Of Ingredients 7
Steps:
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each portion on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch-thick round. Wrap individually in plastic wrap. Refrigerate overnight.
- Heat oven to 325°F. Cover baking sheets with foil or parchment. Combine nuts, 1/2 cup sugar and 2 tsp. cinnamon. Mix remaining sugar and cinnamon.
- Roll one portion of dough into 11-inch circle on lightly floured surface; spread with 1 Tbsp. preserves, then sprinkle with 1/4 of the nut mixture. Cut into 16 wedges; roll up, starting at short side of each. Place, point sides down, on prepared baking sheets; shape into crescents. Sprinkle evenly with 1 tsp. cinnamon-sugar. Repeat with remaining dough, preserves, nut mixture and cinnamon-sugar.
- Bake 25 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.5907 g, Sugar 0 g, Protein 2 g
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