RUGELACH
Another East European recipe from the internet that was reworked slightly, to be included when I participate in the 4th Zaar World Tour! Preparation time does not include time for dough to chill!
Provided by Sydney Mike
Categories Dessert
Time 37m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
- When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
- Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
- Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
- Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
- Mix together 1 tablespoon each of sugar & cinnamon & set aside.
- Roll each wedge gently, starting at the wide part & ending at the point.
- Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
- Bake 30 minutes or untl golden brown, then cool before serving.
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Hira Gtn
[email protected]Overall, I thought this was a great recipe for rugelach. The dough was easy to work with and the filling was delicious. I will definitely be making these again.
Rabeya Bagum
[email protected]These rugelach were a bit too sweet for my taste, but they were still very good. I think I'll try reducing the amount of sugar next time.
Rajib
[email protected]I'm not a huge fan of rugelach, but I thought I'd give this recipe a try. I'm glad I did! These rugelach were amazing. The dough was flaky and the filling was sweet and tangy.
Kemi AD
[email protected]These rugelach were a bit time-consuming to make, but they were worth it. They were so delicious and everyone loved them.
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[email protected]I love how easy these rugelach are to make. I can always throw them together at the last minute when I need a quick dessert.
Tatenda Mavhunga
[email protected]These rugelach were perfect! The dough was flaky and the filling was sweet and tangy. I will definitely be making these again.
Rubi Malik
[email protected]The dough for these rugelach was a bit dry, but the filling was delicious. I think I'll try a different recipe next time.
Mahbubur Rahman Munna
[email protected]These rugelach were a bit too sweet for my taste, but they were still very good.
Rumi Ayesha
[email protected]I've made these rugelach several times now and they always turn out perfectly. The dough is so easy to work with and the filling is always delicious.
Corey Adams
[email protected]These rugelach were a hit at my holiday party! They were so delicious and festive. I loved the combination of the sweet filling and the flaky dough.