Introduction: Raspberry Apricot Rugelach

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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. . .

Software
  • 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
For the Filling - I like Raspberry and Apricot best, but you can substitute other fillings that you might like (nuts, dried fruit, all kinds of other things are options. Another popular type (at least in my family) is apricot/raisin/walnut/cinnamon):
  • 1/4 cup and 2 tablespoons white sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried apricots, chopped
  • 1/4 cup seedless raspberry preserves
Hardware
  • Mixing bowl
  • Measuring cups and spoons
  • Mixer or spoon
  • Cookie sheets
  • Rolling pin
  • Plastic wrap
  • Sharp knife

Step 2: Getting Doughy

  1. Combine butter and cream cheese
  2. Mix with flour, sugar, salt, and sour cream until the mixture forms an even dough (it will be a little sticky)
  3. Shape the mixture into two disks and wrap each in plastic wrap
  4. Refrigerate for at least two hours (or up to two days)

Step 3: Roly Poly

  1. Roll out each disk into a 9 inch circle on a floured work surface1
  2. Combine sugar, apricots, and cinnamon
  3. 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)
  4. Apply half of the apricot mixture and press gently into the dough
  5. Using a sharp knife, cut each round into 8 wedges (like a pie)
  6. Starting at the narrow end of each wedge, roll up towards the point
  7. Place each rolled cookie on a cookie sheet and chill for 20 minutes
  8. Preheat oven to 350 degrees Fahrenheit
  9. Bake the Rugelach for 22 minutes, or until lightly browned
  10. 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.