Rugelach recipe

Posted by bettyboop50 at recipegoldmine.com April 27, 2001

My Mother always made rugelach and boy, were they delicious. You can't eat just one of these scrumptious little pastries. I have them with apricot preserves and almonds, which is delicious (love the combination of apricot and almonds). I can't wait to try them.

Cream Cheese Pastry:
1 cup (2 sticks) unsalted butter, chilled
8 ounces cream cheese, chilled
2 tablespoons granulated sugar
2 cups all-purpose flour
2 egg yolks
1 teaspoon vanilla extract

Filling:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup seedless raspberry preserves
3/4 cup dried currants
3/4 cup finely chopped walnuts

In a medium-size mixing bowl, combine the butter, cream cheese, sugar, and flour. Using a pastry blender or your fingertips, combine well until the mixture resembles coarse meal.

In a separate bowl, combine the egg yolks and vanilla extract. Add the yolks to the flour mixture and mix until smooth. Form the dough into three equal pieces. Form each piece into a round ball and on a clean work surface, with the palm of your hand, flatten the balls slightly and wrap each individually in plastic wrap. Refrigerate 5 or 6 hours or overnight.

Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a small bowl, combine the sugar and cinnamon and set aside.

On a floured board or pastry cloth, roll one piece of the chilled dough into a 12-inch circle about 1/4 inch thick. Brush with 1/4 cup raspberry preserves. Sprinkle with one third each of the cinnamon sugar, currants, and walnuts. With a long sharp knife, cut the circle into 16 wedges. Starting at the wide end, roll up each wedge jellyroll style. Place each piece, seam-side down, on the prepared baking sheets, leaving about 1 inch between each piece. Repeat with the remaining dough and filling ingredients.

Bake for 18 to 22 minutes, or until lightly browned. Let cool completely on a wire rack.

Makes 48 cookies.