POLISH RUGELACH
Categories Cookies Mixer Fruit Nut Dessert Bake Thanksgiving Rosh Hashanah/Yom Kippur Cream Cheese Cranberry Walnut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64
Number Of Ingredients 16
Steps:
- Make dough:
- Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
- For filling:
- Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.
- Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
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RS BADSHA
[email protected]These rugelach are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion.
Gary Mugerwa
[email protected]I'm a beginner baker and these rugelach were easy to make. They turned out beautifully and they tasted even better.
mayann blancapabillo
[email protected]I made a few changes to the recipe and my rugelach turned out great. I used a different type of cheese and I added some nuts to the filling.
nwogu raphael uchechukwu
[email protected]I followed the recipe exactly and my rugelach turned out perfectly. They were flaky and delicious.
Dilshad Ahmed
[email protected]I wouldn't recommend these rugelach. They were dry and flavorless.
Mike Tewksbury
[email protected]These rugelach were just okay. I've had better.
Silvia Baise
[email protected]I'm not a huge fan of rugelach, but these were pretty good.
Ronald Lett
[email protected]The dough for these rugelach was a bit difficult to work with, but the end result was worth it.
Kellan Wootton
[email protected]These rugelach were a bit too sweet for my taste, but they were still good.
Jill Bryant
[email protected]I love the combination of flavors in these rugelach. The sweet filling and the flaky dough are a perfect match.
Jamin Patrz
[email protected]These rugelach are so addictive! I can't stop eating them.
Annet Boslaid
[email protected]I've made these rugelach several times now and they always turn out perfect. The dough is so flaky and the filling is delicious.
yasin Mohamed
[email protected]These rugelach were a hit at my holiday party! They were so easy to make and everyone loved them.