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LOCATION: Recipes >> Polish >> Rugelach 09

Print this Recipe    Rugelach 09

RUGELACH

1 cup butter, at room temperature
8 oz. cream cheese, at room temperature
6 Tbsp powdered sugar
1 Tbsp raspberry-flavored brandy
2 1/4 cup flour

3/4 cup packed light brown sugar
1/2 cup almonds, chopped
1/2 cup raisins, plumped in warm water and drained
1 tsp. ground cinnamon

Combine butter, cream cheese, and powdered sugar in a large bowl
and beat until smooth and creamy. Beat in the brandy. Gradually
blend in the flour. Divide the dough into 4 pieces. Wrap the dough
in waxed paper and chill for 4 hours. Preheat oven to 350 degrees.
Lightly grease 2 baking sheets. To make the filling, combine all
the ingredients in a small bowl and toss to mix. On a floured
surface, roll out each piece of dough into a 9" circle. Spread
1/4 of the filling over each round. Cut each round into 8 wedges.
Starting at the wide end, roll up each wedge. Place 1 " apart on
the prepared baking sheets, curving the ends to form crescents,
Bake 20-25 min, until lightly colored. Transfer to wire racks to
cool. Yield: 2-3 dozen

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