Rugelach

Show: Food Network SpecialsEpisode: All-Star Holiday Cookies

Rated: 5 stars out of 5Rate itRead users' reviews (72)

RECIPE
COMMENTS & REVIEWS(72)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 dozen

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
Ruth Grass Valley, CA 01-30-2010
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Delicious
Rated: 5 stars out of 5

We love these cookies. They are so flavorful, but not too sweet. I occasionally change the recipe by using different... flavors of jam or nuts or by using dried cranberries. They always turn out great. Thanks for the wonderful recipe.Read more
recipe Rugelach
Judy Atlanta, GA 01-18-2010
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Rugelach
Rated: 5 stars out of 5

Ina, this is the best Rugelach recipe I have ever made. I have used it for years and never had a bad batch of it. I do it... in 2 parts make the dough the first day and the rest the second. Sometimes I don't use the dough for a week(left in the refg.) and it is still good. I have even frozen it and used it much later and it is still wonderful. The secret is to use everthing at room tempt. and get the cookies cold before you bake the. Ina thank you for all your recsipes they are the best.Read more
recipe Rugelach
Sonja Port Townsend, WA 01-03-2010
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Lovely cookies
Rated: 5 stars out of 5

Amazing cookies! I thought they were very time-consuming to make but worth the effort. Like some other reviewers, I used... other jams - cherry with a bit of almond extract and sliced almonds; strawberry with pecans; and I did the apricot with raisins/walnuts. Every one delicious. However, next time, I don't think I'll puree the cherry and strawberry jams - it made them too liquidy with the jams running out of the cookies when baking. Next time, I'll just mash the jams with a fork to keep them thicker. I can see why these cookies disappear in an instant - my family loved them, from the little kids to the old adults!Read more
recipe Rugelach
Alina lilburn, GA 01-01-2010
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AAAMMAAZZINNGGG
Rated: 5 stars out of 5

I made these cookies for christmas party at our house and asked my uncle to try them to see how they turned out. He didn't... say anything and put out the boxed christmas cookies that we received from our neighbor and filled that cookie tin with Rugelach and hid them in the pantry. I told my aunt about the cookies and she couldnt find them nor would my uncle give them to her, he said, "these are the best cookies he has ever eaten and they are AMAZINGGG!!" This is a great recipe, I was skeptical about the apricot and walnut combo but they compliment each other soooo well... Read more
recipe Rugelach
Ann Lake Zurich, IL 12-31-2009
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Fantastic!
Rated: 5 stars out of 5

I am a very good cook but, a very novice baker. My first try these tasted fantastic and turned out looking decent. One... day I hope to actually roll out the dough to a perfect circle but, I have to be honest, I can't even describe what my rolled out dough looked like. It had no defineable shape. Even with my disasterous baking techniques, I still divided it the same way she said and put too much filling in and it still came out looking pretty decent like I actually new what I was doing and the taste was fantastic. It was everyone's favorite cookie at Christmas this year. Thank you Ina for such a wonderful recipe.Read more
recipe Rugelach
Amber Tigard, OR 12-30-2009
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A new Christmas regular!
Rated: 5 stars out of 5

This recipe was great! I used 1/3 less fat cream cheese and did not puree my preserves. It is a bit time consuming but they... are just so good! Very important to press the filling into the dough so it does not fall out when rolling. I did not have trouble with browning but chilling the dough is definitely important. This recipes will be in my regular holiday rotation. Thanks Ina!Read more