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Cranberry Rugelach




Source of Recipe


Internet


List of Ingredients




Dough:
1 (8-ounce) package cream cheese
1 cup unsalted butter
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups (sift into the cup and level off) bleached all-purpose flour
1/4 teaspoon salt

Filling:
1/4 cup + 2 tablespoons granulated sugar
1/4 cup (firmly packed) light brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins or dried cranberries
1 cup coarsely chopped walnuts
1/2 cup apricot preserves (well stirred) (or orange marmalade)

Topping:
1/4 liquid cup milk
2 tablespoons granulated sugar (or turbinado)
1 teaspoon ground cinnamon

EQUIPMENT: cookie sheets lined with parchment or foil; rolling pin.


Recipe



Food Processor Method
Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.

For Both Methods
Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.

Filling
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.

Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.

Place 2 oven racks in the upper and lower thirds of the oven.

Preheat oven to 350°F.

Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of "pie."

Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.

Clean the work surface of excess filling before rolling each batch.

For the topping, brush the rugelach with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.

Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.