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Rugelach




Source of Recipe


Internet


List of Ingredients




Dough:

8 oz cream cheese
8 oz unsalted butter
1/4 cup sugar
1 tsp pure vanilla extract
2 cups bleached all-purpose flour, sifted
1/4 tsp salt

Filling:

6 tsp sugar
1/4 cup light brown sugar
1/2 tsp cinnamon
3/4 cup golden raisins
1 cup walnuts, coarsely chopped
1/2 cup apricot preserves, well stirred

Topping:

1/4 cup milk
2 Tab sugar
1 tsp cinnamon


Recipe



To make dough:
Place cream cheese in processor container. Cut butter into a few pieces and add with motor running. Process til smooth and creamy. Add sugar and vanilla and process til incorporated, scraping sides. Add flour and salt (optional) and pulse til dough starts to clump together. Scrape onto piece of plastic and press to form ball. Divide in 4 portions and wrap in plastic. Refrigerate 2 hours or overnight.

To make filling:
Comgine all ingredients except preserves and stir til well mixed.

To assemble:
Using floured rolling pin on lightly floured board, roll out each dough portion, one at a time, in a 9" circle to a 1/8" thickness, rotating often to prevent sticing. Using back of spoon, spread evenly with 2 Tab of the preserves. Sprinkle about 1/2 cup of the filling over the preserves. Press firmly and evenly over dough. Using a sharp knife, cut dough circle into 12 pie-like triangles. Using thin knife if needed, loosed triangles from board. Starting at wide end, roll up triangle and bend the ends to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2" apart on prepared baking sheets. Refrigerate, covered with plastic, 30 minutes or til firm. Clean work surface before rolling out each batch. For topping, brush with milk. In small bowl combine sugar and cinnamon, and sprinkle rugelach with it.

Bake for 16-18 min in 350F oven, or til lightly browned. Remove to wire racks to cool completely.

Store in airtight container at room temperature, or in the freezer.

Note: Generally, you can bake 12 at a time (1/4 of the recipe) and save the rest as "kits" in the freezer to bake on short notice. They really are best when freshly baked.

Servings :48