Ingredients
Dough
- 1/2 lb unsalted butter, room-temperature
- 8 oz cream cheese, room-temperature
- 2 cups all-purpose flour
Raisin-Nut Filling (mix together):
- 1/2 cup sugar
- 1/2 cup raisins
- 1 tsp cinnamon
- 1 cup nuts, finely chopped
Prune Filling (simmer until soft, then mash):
- 1/2 cup prunes, seeded
- 1/2 cup water
Dried Apricot Filling (simmer until soft, then mash and add in ginger):
- 1/2 cup dried apricots
- 1/2 cup water
- 1/2 tsp. powdered ginger
Strawberry Jam Filling (mix together):
- 1 cup almonds, ground
- 1 cup strawberry jam
Servings: cookies
Units:
Instructions
- Cream butter and cream cheese together; beat in flour gradually. Knead dough gently until all flour has been incorporated. Refrigerate for at least an hour.
- When dough is firm, preheat oven to 350° and divide dough into 3–4 portions; keep others cool and covered. Roll out one portion of dough into a circle that’s thin (about 1/16 inch). Use a knife or pastry wheel to divide circle into 16 wedges.
- Spread filling of your choice on each wedge and then roll it up from the wide edge to the point. Repeat with all portions of dough and filling.
- Put rugelach on ungreased cookie sheet and sprinkle each one with a little bit of white sugar.
- Bake until a beautiful gold (20–25 minutes); place them on cooling racks. For even tastier rugelach, brush cookies with melted butter after they’ve cooled for about 15 minutes.
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