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LOCATION: Recipes >> Polish >> Rugelach 07

Print this Recipe    Rugelach 07

RAGELACH

1 cup unsalted butter, softened
6 oz. cream cheese, softened
2 1/4 cup flour

1/2 cup sugar mixed with 1 1/2 tsp. ground cinnamon
3/4 cup raspberry jam or apricot preserves
3/4 cup raisins
1/2 cup ground walnuts

In a large bowl, beat butter and cream cheese with mixer on med.
speed until smooth. On low speed, gradually add flour, beating just
until dough comes together, 10-15 sec. Divide in thirds. Flatten
each into a 6" disk. wrap and refrigerate until firm enough to
roll out, at least 1 hour or up to 1 week.(Or wrap airtight and
freeze up tp 2 mos. Refrigerate until soft enough to roll.) Preheat
oven to 350 degrees. Line a cookie sheet(s) with parchment or waxed
paper for easy cleanup, if desired. Working quickly, generously
sprinkle work surface and top of 1 disk of dough (keep others
refrigerated) with flour. With a rolling pin, roll into a 14"
circle.

Remove and reserve 2 Tbsp cinnamon sugar. Spread circle with 1/4
cup jam or preserves, leaving a 1/4" border, then sprinkle with
1/3 of the remaining cinnamon sugar, and 1/3 of the raisins and
nuts. With a pizza cutter or knife, cut circle into 16 wedges.
Roll up from wide end to point; tuck point under. Sprinkle each
with 1/8 tsp. reserved cinnamon sugar. Repeat with remaining dough
and filling. Place 2" apart on prepared cookie sheet(s). Bake
18-22 min., until bottoms are light brown and tops golden. Remove
to a wire rack to cool. Storage tip: Store airtight at cool room
temperature 1 week or freeze up to 3 months. Yield: 48

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