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.
Photo: Rugelach Recipe











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By hr2828_9345288
Millsboro, DE
on December 08, 2012
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My grandmother and my mother used to make these and it was always such a treat. I, however, did not get the baking gene and so baking for me is such a chore. My granddaughter was here with me for the weekend and we made these. My husband and I took one bit and we knew that this was exactly what we used to have. Thank you for allowing us to step back in time and enjoy these wonderful rugelach. Happy New Year!
By mcoyle31
endicott, NY
on August 28, 2012
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fantastic cookies! Have made these for the last three years at Christmas time and everyone loves them. It makes no difference what type of filling you use, they always turn out great. I follow the dough recipe to a tee and have no problems rolling out the dough. Will continue to make these for years to come!
By agent99712
long island cit...
on December 21, 2011
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used martha's recipe since '95 but using ina's now! not much of a difference i just like ina better :
i use mini choc chips too with some cinammon and sometimes chopped dried cherries. it seems no matter what you use they are always a hit! i also sprinkle with a little turbinado sugar before baking
i do have trouble with the dough sticking to my counter, even with a chilled rolling pin, frozen dough and tons of flour, what is up with that? thanks ina
Read all 71 reviews