Real Rugelach
Ingredients
- Dough ⓘ
- 1 cup salted butter, softened ⓘ
- 8 ounces cream cheese, softened ⓘ
- 1/4 cup sugar
- 1/8 teaspoon salt ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups all-purpose flour ⓘ
- Raisin Nut Filling ⓘ
- 1/4 cup brown sugar, packed ⓘ
- 6 tablespoons sugar ⓘ
- 3/4 cup seedless raisin, coarsly chopped ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 cup finely chopped walnuts ⓘ
- 1 egg ⓘ
Instructions
- In a mixing bowl or food processor, cream the butter and cream cheese together.
- Add sugar, salt and vanilla and mix well.
- Beat in the flour, little by little. Work the dough lightly just until all the flour is incorporated. Do not knead.
- Divide the dough into 4 portions. Wrap each piece in plastic wrap.
- Refrigerate at least 1 hour.
- Prepare the filling and set aside.
- Preheat oven to 350 degrees.
- Roll out one of the portion of dough in a circle about 1/16 inch thick. ( About a 9 inch circle).
- Sprinkle 1/2 cup of the filling on entire circle of dough, lightly pressing into dough.
- With a knife or pastry wheel, cut the pastry into 8 pie-shaped wedges.
- Roll up each wedge starting from wide edge, putting point end down on foil or parchment paper lined baking sheet. Repeat with remaining dough.
- Chill formed cookies for 20 minutes on pan.
- Beat egg and cream or milk together and brush on cookies with pastry brush, then sprinkle with some of filling mixture.
- Bake for 15-20 minutes, or until golden brown.
Nutrition & Diet Analysis (per serving)
1208
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).