Rugelach Recipe

Michelle Kim

Enjoy making Rugelach, a delightful pastry filled with sweet flavors, perfect for any occasion.

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Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine jewish

Servings

Calories 135 kcal

Equipment

1 Food processor For making the dough
1 Rolling Pin To roll out the dough
1 Baking sheet For baking the rugelach

Ingredients

250 g Cream cheese Softened
250 g Unsalted butter Softened
2 1/2 cup All-purpose flour
1/4 tsp Salt
1/2 cup Granulated sugar
1/2 cup Brown sugar
2 tsp Ground cinnamon
1 cup Chopped walnuts
1 cup Raisins
1/2 cup Apricot preserves
1 Egg Beaten, for egg wash
1/4 cup Granulated sugar For sprinkling

Instructions

In a food processor, combine cream cheese and butter until smooth.
Add flour and salt, and pulse until dough forms.
Divide dough into four equal parts, wrap in plastic, and refrigerate for at least 1 hour.
In a bowl, mix granulated sugar, brown sugar, cinnamon, walnuts, and raisins.
Preheat oven to 350°F (175°C).
Roll each dough piece into a circle, spread a thin layer of apricot preserves, and sprinkle filling evenly.
Cut the circle into 8 wedges, roll each wedge from the wide end to form a crescent.
Place on a baking sheet, brush with egg wash, and sprinkle with sugar.
Bake for 20-25 minutes until golden brown.

Notes

Experiment with different preserves and nut combinations for varied flavors.

Nutrition

Serving: 1gCalories: 135kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 7500IUVitamin C: 0.4mgCalcium: 150mgIron: 0.1mg

Keyword dessert, Holiday, Pastry, Rugelach, Sweet