Side Pannel
Cranberry Rugelach
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 1 c Unsalted Butter; Room
- -Temperature
- 8 oz Neufchatel Cheese*; Room
- -Temperature
- 1/2 c Sugar
- 2 3/4 c Flour
- 1 ts Salt
Directions
FILLING
3/4 c Sugar
3 1/2 oz Dried Cranberries; Finely
-Chopped
2/3 c Finely Chopped Walnuts; *
-See Note
1/2 c Unsalted Butter; Melted
2 ts Ground Cinnamon
1 ts Ground Allspice
BRUSH
1 lg Egg; Beaten
Additional Sugar
*I use pecans rather than walnuts since I think pecans and cranberries are
a better pair. I have also used regular cream cheese without adverse
effects.
Dough: Using an electric mixer, beat butter and cheese in a large bowluntil
light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough
into a ball and gently knead until smooth. Divide dought into 8 equal
pieces. Gather each into a ball; flatten into disks. Wrap in plastic and
chill 1 hour. Can be made 1 day ahead. Let soften slightly before rolling.
Filling: Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and
allspice in a small bowl to blend. Set aside.
Position rack in the center of oven and preheat to 350 degrees.
Assembly: Place 1 dough disk on a floured work surface (keep remaining
disks refrigerated). Roll out dough into an 8 inch round. Spread 3 tbsp of
the filling over the round, leaving 1/2 inch border. Cut round into 8
wedges. Starting at the wide end of each wedge, roll up tightly and
completely to the tip. Place the rugelach, tip pointing down, on an
ungreased baking sheet and form into cresents. Repeat with remaining dough.
Brush with egg and sprinkle additional sugar atop.
Can be made ahead and store in an airtight containiner at room temperature
u to 1 week or freeze up to 1 month.
3/4 c Sugar
3 1/2 oz Dried Cranberries; Finely
-Chopped
2/3 c Finely Chopped Walnuts; *
-See Note
1/2 c Unsalted Butter; Melted
2 ts Ground Cinnamon
1 ts Ground Allspice
BRUSH
1 lg Egg; Beaten
Additional Sugar
*I use pecans rather than walnuts since I think pecans and cranberries are
a better pair. I have also used regular cream cheese without adverse
effects.
Dough: Using an electric mixer, beat butter and cheese in a large bowluntil
light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough
into a ball and gently knead until smooth. Divide dought into 8 equal
pieces. Gather each into a ball; flatten into disks. Wrap in plastic and
chill 1 hour. Can be made 1 day ahead. Let soften slightly before rolling.
Filling: Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and
allspice in a small bowl to blend. Set aside.
Position rack in the center of oven and preheat to 350 degrees.
Assembly: Place 1 dough disk on a floured work surface (keep remaining
disks refrigerated). Roll out dough into an 8 inch round. Spread 3 tbsp of
the filling over the round, leaving 1/2 inch border. Cut round into 8
wedges. Starting at the wide end of each wedge, roll up tightly and
completely to the tip. Place the rugelach, tip pointing down, on an
ungreased baking sheet and form into cresents. Repeat with remaining dough.
Brush with egg and sprinkle additional sugar atop.
Can be made ahead and store in an airtight containiner at room temperature
u to 1 week or freeze up to 1 month.
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