Rugelach

Show: Food Network SpecialsEpisode: All-Star Holiday Cookies

Rated: 5 stars out of 5Rate itRead users' reviews (52)

RECIPE
COMMENTS & REVIEWS(52)

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
Barbara ny, NY 10-22-2009
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Rugelach Disappearing Act -- Gone In The Blink Of An Eye!
Rated: 5 stars out of 5

Best recipe ever! Like some other reviewers commenting here, I dislike raisins in rugelach as they tend to be a bit chewy... after they are baked. When making this recipe, I added the raisins to the apricot preserves and pureed both together in the food processor. You still get all of the sweet raisin flavor without the gooeyness. Family and friends devoured the batch in no time! This recipe is A DEFINITE KEEPER to be made again! Many Thanks, Ina Garten!!! Read more
recipe Rugelach
Crystal El Cajon, CA 10-19-2009
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Huge Hit!!!
Rated: 5 stars out of 5

So delicious. These cookies turned out fabulous. They're like a grown up sugar cookie and well received across the board.
recipe Rugelach
Leslie Mesa, AZ 09-11-2009
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Bland
Rated: 2 stars out of 5

This recipe didn't work for me however, I used maragarine as I do in most of my baking instead of butter and maybe that was... the problem. I even made a few variations such as strawberry jam for some and apricot for some and they didn't want to cook or brown, I had to keep extending the cook time. They were very bland. Plus I don't really like recipes that you have to go back and forth with like make dough put in refridge for an hour then do more to the cookie and back in the fridge. I just want to make and cook.Read more
recipe Rugelach
null null, null 08-29-2009
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rugelach
Rated: 5 stars out of 5

For those very few who had trouble with this recipe: I have made this recipe for years and always with great success. ... Almost always. Once I had an awful time with gooey dough, had to deep adding flour and more flour. My maven friend found the problem. I had, this once, substitute margarine for butter. She said that margarine has a higher moisture level and cannot be freely substitued!Read more
recipe Rugelach
Theresa Redondo Beach, CA 08-23-2009
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Hit and Miss
Rated: 3 stars out of 5

I saw the episode and read all the reviews and was ready for perfection that never came. I followed the directions to a "T",... but they were a mess. Tasty, but a mess. I'm going to give it another try tomorrow after I let the dough chill overnight instead of the prescribed hour.Read more
recipe Rugelach
Nicole Atlanta, GA 07-21-2009
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Accolades Galore!
Rated: 5 stars out of 5

These cookies have been a huge hit at several functions - baby showers, office parties, bridal showers - you name it. Funny... that I am a Southern girl and my husband's co-worker said I must be a "closet Jew" because these tasted just like the ones his Jewish grandmother used to make! High praise indeed! One change I made to the recipe is to use golden raisins - finely chopped - in place of regular brown raisins. Thank you, Ina Garten, for a wonderful recipe!Read more