Rugelach
familydessertnewspaper-clippingdessertneeds review
Yield: Makes about 50 rugelach
Ingredients
produce
- raisins(chopped)
- nuts(chopped)
protein
- 1egg(slightly beaten)
dairy
- 1/4 poundbutter
- 8 ouncescream cheese
grain
- 2 1/4 cupflour
pantry staple
- cinnamon
- apricot preserves(thin coat)
- 1/4 cupsugar
- 1 teaspoonbaking powder
Instructions
- Cream butter and cream cheese. Add sugar, egg, flour and baking powder. Mix well until smooth. Divide into 2 balls. Lightly flour and wrap in wax paper or plastic wrap. Refrigerate for at least 2 hours or overnight.
- Remove from refrigerator and cut each ball into 4 pieces, making it easier to handle. Roll dough out between floured plastic wrap; remove plastic and cut dough into strips about 3 inches wide and 6 inches long. Sprinkle with mixture of cinnamon and sugar and a thin coat of apricot preserves.
- Add raisins and chopped nuts and roll up tightly.
- Place on greased cookie sheet and sprinkle a little more cinnamon and sugar on top. Make slashes about 2 inches apart on top of each roll. Bake in 350-degree preheated oven for 15 to 20 minutes or until lightly browned.
My notes
Rugelach
0 pound sweet butter
x4 - 1/4 sugar
2 cups nuts
1/2 teaspoon raisin,
X 1 egg, some add sour cream, roll chopped
1/8 tsp out 1/4 sugar
2005 - rise raisin.
2 cups nut & nut