Introduction: Raspberry Apricot Rugelach
Rugelach (or Rugela, Rogelach, or a number of other spelling variations) are a delicious rolled Jewish cookie. Though traditional (European) Rugelach tend to be made with a yeast dough, most American versions use a cream cheese based dough. Rugelach (which means "little twists" in Yiddish) can be filled with all sorts of yummy sweet fillings, including nuts, dried fruit, preserves, or even chocolate.
Step 1: You'll Need. . .
- 1 cup flour
- Large pinch of salt
- 1/2 cup butter
- 4 ounces cream cheese
- 2 1/2 tablespoons sour cream
- 1/4 cup sugar
- 1/4 cup and 2 tablespoons white sugar
- 1/2 teaspoon cinnamon
- 1/3 cup dried apricots, chopped
- 1/4 cup seedless raspberry preserves
- Mixing bowl
- Measuring cups and spoons
- Mixer or spoon
- Cookie sheets
- Rolling pin
- Plastic wrap
- Sharp knife
Step 2: Getting Doughy
- Combine butter and cream cheese
- Mix with flour, sugar, salt, and sour cream until the mixture forms an even dough (it will be a little sticky)
- Shape the mixture into two disks and wrap each in plastic wrap
- Refrigerate for at least two hours (or up to two days)
Step 3: Roly Poly
- Roll out each disk into a 9 inch circle on a floured work surface1
- Combine sugar, apricots, and cinnamon
- Spread half of the raspberry preserves onto each circle of dough (don't be too heavy handed with the preserves or you'll end up with some leakage)
- Apply half of the apricot mixture and press gently into the dough
- Using a sharp knife, cut each round into 8 wedges (like a pie)
- Starting at the narrow end of each wedge, roll up towards the point
- Place each rolled cookie on a cookie sheet and chill for 20 minutes
- Preheat oven to 350 degrees Fahrenheit
- Bake the Rugelach for 22 minutes, or until lightly browned
- Allow to cool slightly, and enjoy (they're awesome with coffee, tea (my favorite is black tea with a nice squeeze of lemon), or hot chocolate)!
1If you want to make a lot of Rugelach and don't want to have roll out lots of disks of dough, you can also form them in a log shape. To do this, just roll out a rectangle of dough (approximately 8" x 11" and 1/4" thick) and add your toppings, then roll it up. Chill well, cut 1" slices, place on your cookie sheet seam side down, and bake for about 22 minutes.
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