Side Pannel
Rugelach Recipe
Rugelach Recipe
- Recipe Submitted by maryjosh on 05/21/2018
Ingredients List
- For the Dough:
- 1/2 cup butter softened (1 stick)
- 4 ounces cream cheese softened
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup (5 ounces) all-purpose flour
- For the Filling:
- 1/3 cup (2 1/3 ounces) sugar
- 1 tablespoon ground cinnamon
- 1/2 cup apricot jam
- 1 cup (4 ounces) California walnuts chopped fine, or walnut meal, see notes
- 1/2 cup (2 1/2 ounces) raisins chopped
- 2 tablespoons butter melted
Directions
For the Dough:
In a stand up electric mixer fitted with the paddle, or a large mixing bowl with a hand-held electric mixer, beat the butter, cream cheese, sugar, and vanilla on medium speed until it is thoroughly combined, light, and fluffy, about 3 to 6 minutes. Scrape down the bowl and beaters as necessary. Reduce the speed and slowly mix in the flour, about 30 seconds.
On a floured working surface, turn the dough out and divide into 2 equal pieces. Wrap tightly in plastic wrap and refrigerate until firm, about 60 minutes.
For the Filling:
In a small mixing bowl, combine the sugar and cinnamon together.
To Assemble the Cookies:
Preheat oven to 375 degrees and place the racks at the upper-middle and lower-middle positions. Prepare two baking sheets with parchment paper.
On a lightly floured surface, roll out each piece of dough into an 11-inch circle, about 1/4-inch thick. On each round, spread 1/4 cup of jam and sprinkle 1/2 cup of the nuts and 1/4 cup of the raisins. Then, evenly sprinkle 1 tablespoon of the cinnamon-sugar mixture.
Cut each round into 16 even wedges using a knife or pizza cutter. beginning at the wide end, roll each wedge up into a cookie. Place each cookie on the prepared sheet ensuring the pointed end is underneath the cookie. Space the cookies about 2 inches apart.
Using a pastry brush, brush the melted butter over the cookies and sprinkle the remaining cinnamon-sugar over the top. Bake the cookies until they have slightly puffed and are a pale gold, about 20 minutes, rotating and switching the position of the baking sheets halfway through.
Transfer the hot cookies immediately to a wire rack and allow to cool completely before serving, about 60 minutes.
In a stand up electric mixer fitted with the paddle, or a large mixing bowl with a hand-held electric mixer, beat the butter, cream cheese, sugar, and vanilla on medium speed until it is thoroughly combined, light, and fluffy, about 3 to 6 minutes. Scrape down the bowl and beaters as necessary. Reduce the speed and slowly mix in the flour, about 30 seconds.
On a floured working surface, turn the dough out and divide into 2 equal pieces. Wrap tightly in plastic wrap and refrigerate until firm, about 60 minutes.
For the Filling:
In a small mixing bowl, combine the sugar and cinnamon together.
To Assemble the Cookies:
Preheat oven to 375 degrees and place the racks at the upper-middle and lower-middle positions. Prepare two baking sheets with parchment paper.
On a lightly floured surface, roll out each piece of dough into an 11-inch circle, about 1/4-inch thick. On each round, spread 1/4 cup of jam and sprinkle 1/2 cup of the nuts and 1/4 cup of the raisins. Then, evenly sprinkle 1 tablespoon of the cinnamon-sugar mixture.
Cut each round into 16 even wedges using a knife or pizza cutter. beginning at the wide end, roll each wedge up into a cookie. Place each cookie on the prepared sheet ensuring the pointed end is underneath the cookie. Space the cookies about 2 inches apart.
Using a pastry brush, brush the melted butter over the cookies and sprinkle the remaining cinnamon-sugar over the top. Bake the cookies until they have slightly puffed and are a pale gold, about 20 minutes, rotating and switching the position of the baking sheets halfway through.
Transfer the hot cookies immediately to a wire rack and allow to cool completely before serving, about 60 minutes.
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