Thanksgiving Recipes
Cranberry-Walnut Rugelach
Ingredients
Pastry
- 1 cup unsalted butter, room temperature
- 8 ounces cream cheese (room temperature)
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
Filling
- 1/2 cup apricot jam
- 1 cup dried cranberries
- 2/3 cup finely chopped walnuts
Glaze
- 1/4 cup milk
- 3 tablespoons granulated sugar
Instructions
- Position rack in top third of oven.
Pastry
- Blend butter, cream cheese and sugar in bowl until smooth and creamy, 2 minutes.
- Stir in egg yolks, vanilla extract and salt.
- Stir in flour until smooth dough forms.
- Divide into fourths; shape into disks. Wrap each in plastic wrap.
- Refrigerate 4 hours or overnight.
- Heat oven to 350 degrees F. Line 2 baking sheets with foil; grease.
- Roll out disk into an 8 inch round.
Filling
- Spread with 2 tablespoons apricot jam. Sprinkle with 1/4 cup dried cranberries and about 3 tablespoons nuts. Cut disk into 8 wedges. Starting at outside edge, roll up each triangle. Place on sheet, spacing 1 inch apart. Repeat with the remaining dough and filling.
Glaze
- Lightly brush each pastry with milk. Sprinkle with sugar.
- Bake in top third of 350 degrees F oven until lightly browned, about 25 to 30 minutes.
- Remove to wire rack to cool.