Rugelach
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
37
Spice
45
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tsp
Pure Vanilla Extract2 cups
All-Purpose Flour1.5 tsps
Ground Cinnamon3 cup
Raisin1 cup
Walnut (finely chopped)Directions:
1
Watch how to make this recipe
2
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light
3
Add 1/4 cup granulated sugar, the salt, and vanilla
4
With the mixer on low speed, add the flour and mix until just combined
5
Dump the dough out onto a well-floured board and roll it into a ball
6
Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour
7
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts
8
On a well-floured board, roll each ball of dough into a 9-inch circle
9
Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling
10
Press the filling lightly into the dough
11
Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds
12
Starting with the wide edge, roll up each wedge
13
Place the cookies, points tucked under, on a baking sheet lined with parchment paper
14
Chill for 30 minutes
15
Preheat the oven to 350 degrees F
16
Brush each cookie with the egg wash
17
Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies
18
Bake for 15 to 20 minutes, until lightly browned
19
Remove to a wire rack and let cool