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Rugelach




Source of Recipe


fbnr.com


List of Ingredients




1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
1-1/4 cups (2-1/2 sticks) butter or margarine, divided
2-1/4 cups flour
1 cup finely chopped PLANTERS® Walnuts
1/2 cup sugar
1 tablespoon ground cinnamon, divided
Raspberry preserves
2 tablespoons sugar
2 tablespoons sugar


Recipe



MIX cream cheese and 1 cup of the butter with electric mixer on medium speed until well blended. Gradually add flour, mixing until blended. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each on sheet of plastic wrap. Shape each portion into 1-inch-thick circle, using floured hands. Wrap plastic wrap around each circle to enclose. Refrigerate overnight.

LINE greased cookie sheet with foil or parchment paper. Roll each portion of dough into 11-inch circle on lightly floured surface, lifting dough occasionally to add additional flour to surface to prevent sticking. Melt remaining 1/4 cup butter. Mix walnuts, 1/2 cup sugar and 2 teaspoons of the cinnamon. Brush surface of dough with butter; sprinkle evenly with walnut mixture.

CUT each circle into 16 wedges. Spoon 1/2 teaspoon preserves at wide end of each wedge; roll up, starting at wide end. Place on cookie sheets; shape into crescents. Brush tops with additional melted butter; sprinkle with combined remaining 1 teaspoon cinnamon and 2 tablespoons sugar.

BAKE at 350°F for 20 to 23 minutes or until light golden brown. Immediately remove from cookie sheet. Cool on wire rack.


Note For smaller cookies, cut each circle of dough into 16 wedges. Continue as directed. Makes 64 cookies.