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Rugelach  

The rolled East European cookies with a fruity filling.

Cal: 190 Fat: 11g Carbs: 21g Protein: 3g Fiber: 1g
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Original recipe serves 24

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 24)

  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 16 tablespoons butter ; sweet
  • 2 cups all-purpose flour
  • 1 cup cream cheese ; softened
  • 1/2 cup walnuts ; finely chopped
  • apricot jam ; or raspberry
  • 1 2/3 cups raisins ; dark

  • You will also need: cookie sheet

    Directions

    Mix cream cheese, flour and butter. Divide into 4 balls and wrap in aluminum foil and refrigerate for at least 6 hours. Roll out each ball to 1/4 inch (6mm) thin, until it is about 10 inches (25 cm) in diameter or more. Cut each circle into 10-12 wedges. Spread wedges thinly with jam. Mix together cinnamon, sugar, raisins and walnuts. Spread over jam on each wedge. Roll gently from wide part to point of wedge. Place on a lightly greased and floured cookie sheet. Sprinkle with any remaining sugar and cinnamon. Bake at 375F (190C) for 30 minutes or until golden brown.

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    Hacer on 2015-12-02

    Hey Crumb Boss, made this the other night and it was FANTASTIC! I realized that I was out of reaglur rum and used spiced rum, it worked out great in this application!I agree, you should really only make fudge with a candy thermometer. Ruining fudge can get expensive, and candy thermometers are cheap!Again, this turned out perfect, I was wondering if it would really turn out eggnoggy enough, but with the addition of the rum, and the sprinkling of nutmeg, it is right on the money!