Kathie's Kitchen

Rugelach

woman-cooking-kitchen (2)2 cups flour

½ tsp. salt

2 sticks butter – softened

8 oz. cream cheese – softened

½ cup plus 4 tsp. sugar

1 tsp. cinnamon

1 cup apricot preserves

1 cup chopped golden raisins

1 cup finely chopped walnuts

milk

 

Whisk together flour and salt – set aside. With an electric mixer, beat cream cheese and sugar until smooth. Gradually add flour (mixture will be crumbly). Gather dough into a ball, and flatten into a 7-by-5 inch rectangle. Wrap in plastic wrap and refrigerate for 8 – 24 hours.

 

Preheat oven to 350 degrees. Combine ½ cup of sugar & cinnamon – set aside. Cut the chilled dough into 4 pieces. On a well-floured surface, roll out each piece into a 12-by-8 inch rectangle, transferring each finished piece onto a sheet of parchment or waxed paper and placing in the refrigerator while rolling out the others.

 

Arrange 1 dough rectangle on work surface. Spread ¼ cup of preserves evenly over dough. Sprinkle with ¼ cup of raisins, ¼ cup of walnuts and 2 Tbs. cinnamon sugar – ending ½ inch from both short sides. Roll dough, starting with the long side, into a tight log. Pinch ends and tuck underneath. Place log seam side down on a parchment lined cookie sheet. Repeat with remaining dough rectangles – placing on the same cookie sheet leaving 1 inch between logs.

Brush logs with milk and sprinkle each with 1 tsp. sugar. With a sharp knife, make ¾ inch deep cuts crosswise in dough (not all the way through) at 1-inch intervals.

 

Bake for 45 – 50 minutes or until golden. Place cookie sheet on rack and cool for 30 minutes. Transfer logs to cutting board, and slice cookies all the way through. Cool completely.

 

Makes 4 dozen.

 

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