Rugelach

This recipe is easy to make and the result is delicious. There is a plethora of combinations possible for the filling and I will be sure to revisit and modify this recipe in the future. However, here comes the basic recipe for rugelach with a walnut and apricot filling:

Rugelach

1 (8-ounce) package cream cheese
1 cup soft unsalted butter (either room temperature or melted)
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups bleached all-purpose flour
1/4 teaspoon salt
Filling
1/4 cup (firmly packed) light brown sugar
1 teaspoon ground cinnamon
3/4 cup golden raisins
1 cup coarsely chopped walnuts
1/2 cup apricot preserves (in the best case with low sugar)
Topping
1/4 liquid cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Dough: Mix cream cheese and butter in a bowl. Beat in the sugar and vanilla extract. Beat in the flour and the salt. Form the dough to a ball and cover it in plastic wrap.
Refrigerate for 2 hours or overnight.(However, if you have only 40 minutes that works as well, the dough will just be a little more fragile.)
Filling: Combine sugar, cinnamon, raisins, and walnuts in another bowl and mix well. Mix in apricot preserves.
Remove the dough from the refrigerator, let it sit on the counter for a bit so that it is easier to work.
Preheat oven to 350 degrees.
Using a floured rolling pin, on a lightly floured board, roll out a portion of the dough. Cut the dough into triangles and spread the filling on the pieces of dough.
Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape, or just close them however you like as long as the filling is closed in inside.
Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Brush the rugelach with milk and sprinkle them with cinnamon and sugar. Bake for 18 to 20 minutes.

#rugelach #walnuts #cinnamon #apricots #happiness

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