Rugelach

Makes: 4 dozen
Prep: 30 minutes plus chilling
Bake: about 20 minutes per batch
 

Ingredients

  • 2-1/2  cups all-purpose flour
  • 1  cup unsalted butter, cut up
  • 1  package (8 oz.) cream cheese, softened
  •   Sugar
  • 3/4  teaspoon cinnamon
  • 9  tablespoons seedless raspberry or apricot preserves, divided
  • 1  cup finely chopped pecans, divided

Directions

1. Pulse flour and butter in food processor until mixture resembles coarse meal. Add cream cheese and process until dough holds together. Divide dough into thirds. Flatten into disks; wrap and refrigerate 1 hour.

2. Heat oven to 350 degree F. Grease a large cookie sheet. Set aside. Combine 1 tablespoon sugar and cinnamon in a cup. On a clean kitchen towel sprinkled generously with sugar, roll 1 disk into a 10-inch circle. Spread 3 tablespoons preserves evenly on top; sprinkle with 1/3 cup pecans and 1 teaspoon cinnamon-sugar mixture. Cut circle into 16 wedges. Beginning at outer edge, roll up each wedge. Transfer to prepared cookie sheet. Bake until golden, 15 to 20 minutes. Immediately transfer to wire racks and cool completely. Repeat process with remaining dough. Makes 4 dozen.

Nutrition Facts

  • Servings Per Recipe 4 dozen
  • Calories 95,
  • Total Fat (g) 5,
  • Saturated Fat (g) 2.5,
  • Cholesterol (mg) 20,
  • Sodium (mg) 50,
  • Carbohydrate (g) 0,
  • Fiber (g) 12,
  • Protein (g) 1,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
ADVERTISER
  • Videos
  • Tools
  • Win Prizes
Tomato Tart

Great Recipes!

Thousands of Kitchen Tested Recipes for you to choose from.

View this tool

See All Tools

Todays Daily Prize
 
Want Free Stuff? Click Here for the best Deals, Discounts and Prizes.