Rugelach

Show: Barefoot ContessaEpisode: Friday Night Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (128)

RECIPE
COMMENTS & REVIEWS(128)

Cook Time:
15 min
Level:
Easy
Yield:
4 dozen cookies

Times:

Prep: 10 min
Inactive Prep: 1 hr 30 min
Cook: 15 min
Total:: 1 hr 55 min

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Ingredients

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

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Comments & Reviews

recipe Rugelach
Linda Brant Lake, NY 11-18-2009
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Simply The Best
Rated: 5 stars out of 5

I started making Ina's Rugelach recipe a few years ago and I can honestly tell you they will not only stand up to any bakery... rugelach ( and I mean any) but far surpass them! I misplaced my recipe and I was online getting another so fast today. I make apricot walnut, strawberry, fig, chocolate with any kind of nuts. Pecans, pignolls and pistachios are a good start, I've used them all. Feel free to experiment! I have and have been wonderfully surprised. Try dried cranberries for your Thanksgiving Rugelach. I could go on forever...I think I already have ! Thanks Ina,Your the Best! Linda K.Read more
recipe Rugelach
null null, null 05-02-2009
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Greatest
Rated: 5 stars out of 5

This was the best rugelach I have ever had.But instead of cooking time you should have prep time
recipe Rugelach
Juli Bradenton, FL 04-24-2009
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So Easy and Delicious!
Rated: 5 stars out of 5

This recipe was so easy to follow. The dough is so soft and tender. It's a great use of minimal ingredients. The only... thing I changed was less raisins. Too many made it a little messier when they oozed their way out. But other than that, just a perfect snack to have around the house. They keep very well too! IIna is one of the most relaxing and easy to follow chefs on Food Network. Read more
recipe Rugelach
elissa weston, FL 04-13-2009
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Better then the store!
Rated: 5 stars out of 5

wow AMAZING, everyone who tried it said it was the best Rugelach they have ever had!!!!!!! Great Recipe!
recipe Rugelach
mrskooting woodbury, MN 04-10-2009
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awesome cookies!!!!!
Rated: 5 stars out of 5

I have never been a fan of baking cookies but this one is really the best! it takes time to make it but it's really worth... it. just make sure to put the apricot preserves in the food processor to make the big chunks a bit smaller. the big chunks of apricot just make the cookies harder to roll. i would suggest that you do the same on the raisins too! this cookie is awesomely delicious and a big hit in my family! thanks to ina for sharing this recipe with us!Read more
recipe Rugelach
Linda Edmond, OK 01-09-2009
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Delicious!!!!!!!!!!!!!!
Rated: 5 stars out of 5

I have been craving rugelach every year around the holidays since I'd eaten it as a child in Long Island, and I was so... excited to find this recipe! It took a little time to make but so worth it!!! Absolutely delicous, and so soft!! I made one with rasberry jam and walnuts and one with apricot jam and pecans and they were both amazing! Thanks Ina!!Read more