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Holiday Rugelach
Credit:
Mike Krautter
Recipe Summary
Yield: Makes 4 dozen cookies
Ingredients
Ingredient Checklist
16 ounces cream cheese
1 pound (4 sticks) unsalted butter, softened
8 cups all-purpose flour, plus more as needed
1/2 cup prune butter
1/2 cup raisins
1/2 cup apricot butter
2 large eggs, lightly beaten, mixed with 2 tablespoons milk, for egg wash
2 cups sugar
2 teaspoons cinnamon
Gallery
Holiday Rugelach
Credit:
Mike Krautter
Recipe Summary
Yield: Makes 4 dozen cookies
Gallery
Holiday Rugelach
Credit:
Mike Krautter
Holiday Rugelach
Credit:
Mike Krautter
Holiday Rugelach
Recipe Summary
Yield: Makes 4 dozen cookies
Recipe Summary
Yield: Makes 4 dozen cookies
Yield: Makes 4 dozen cookies
Makes 4 dozen cookies
Ingredients
Ingredients
- 16 ounces cream cheese
- 1 pound (4 sticks) unsalted butter, softened
- 8 cups all-purpose flour, plus more as needed
- 1/2 cup prune butter
- 1/2 cup raisins
- 1/2 cup apricot butter
- 2 large eggs, lightly beaten, mixed with 2 tablespoons milk, for egg wash
- 2 cups sugar
- 2 teaspoons cinnamon
Directions
In a large bowl of an electric mixer, beat cream cheese and butter until creamy and smooth. Add 5 cups flour and combine. Add remaining flour in small batches, stopping when dough no longer sticks to sides of bowl (not all flour may be needed). If dough remains sticky after all the flour is used, add a little extra flour.
Remove dough from mixing bowl; divide into four equal pieces and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or overnight.
Preheat oven to 400 degrees. On a lightly floured surface, roll dough, one piece at a time, to rectangles of 1/8-inch thickness. With a sharp paring knife, score dough into 3-inch squares.
Fill half the pastry with prune butter and half with apricot butter: Spoon one teaspoon of filling into one corner of each square, adding 3 or 4 raisins to the prune filling. Roll up each square from corner to corner, bending it into a crescent shape. Brush with egg wash.
Combine sugar and cinnamon, and sprinkle about a teaspoon over each crescent.
Bake on parchment-lined baking sheets for 15 minutes, or until tops are golden brown. Cool on baking racks.
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All Reviews for Holiday Rugelach
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All Reviews for Holiday Rugelach
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
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Least Positive
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