This raspberry rugelach is a yummy and extra fruity version of this traditional cookie.
Ingredients
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 cup chopped walnuts
- ¾ cup dried apricots, chopped
- ¼ cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ cup seedless raspberry preserves
- 1 tablespoon milk
Directions
Step 1
Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
Step 2
Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Step 3
Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
Step 4
Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
Step 5
Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on the prepared sheets, point-side down, about 1/2 inch apart. Repeat with remaining dough.
Step 6
Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
Step 7
Bake rugelach in the preheated oven on 2 racks until golden, 30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 116 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 18% |
Cholesterol15mg | 5% |
Sodium54mg | 2% |
Total Carbohydrate12g | 4% |
Dietary Fiber1g | 2% |
Total Sugars8g | |
Protein1g | |
Vitamin C0mg | 1% |
Calcium11mg | 1% |
Iron0mg | 2% |
Potassium49mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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