Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cran-Raspberry Hazelnut Rugelach
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- Level: Intermediate
- Total: 3 hr 15 min (plus cooling)
- Active: 45 min
- Yield: about 24 cran-raspberry hazelnut rugelach
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 111
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 62 mg
These rugelach have a delicious sweet and tart burst of flavor thanks to raspberry jam, spices and dried cranberries. The dough is cream cheese-based with extra nuttiness coming from the addition of hazelnut flour. We also stained half of the dough with red food coloring to create a festive and dramatic striped decorative effect.
- Level: Intermediate
- Total: 3 hr 15 min (plus cooling)
- Active: 45 min
- Yield: about 24 cran-raspberry hazelnut rugelach
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 111
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 62 mg
Ingredients
For the Dough:
For the Filling:
Directions
- Make the dough: Whisk both flours, the granulated sugar and salt in a small bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low, add the flour mixture and beat until the dough starts coming together, then increase the speed to medium high and beat until combined. Remove half the dough to a separate bowl. Add the food coloring to the remaining dough and beat until evenly incorporated.
- Lay two 12-inch sheets of plastic wrap on a work surface. Drop small scoops of dough (about 1/2 teaspoon each) onto each sheet of plastic, alternating the two colors in a rough checkerboard pattern, to form a 3-by-6-inch rectangle. Fold over the plastic to enclose the dough, then gently press to seal the scoops together. Refrigerate until firm, at least 1 hour.
- Meanwhile, make the filling: Stir together the jam, cranberries, brown sugar, cinnamon, lemon zest and salt. Remove the dough from the refrigerator and dust a work surface with flour. Roll out each piece of dough into a 6-by-12-inch rectangle, dusting lightly with more flour if the dough starts to stick to the surface. Spread the filling over each piece in a thin layer, leaving a 1/2-inch border. Roll up each piece of dough into a tight log, starting with a long side. (If the dough seems too soft, transfer to the freezer for a few minutes to firm up.) Transfer the logs, seam-side down, to a baking dish or baking sheet; refrigerate until firm, at least 1 hour.
- Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Brush the outside of each log with the beaten egg. Trim the ends and slice each log into 12 pieces, about 3/4 inch thick. Generously sprinkle each piece with red and white sanding sugar. Arrange about 2 inches apart on the baking sheet, seam-side down.
- Bake, rotating the pan halfway through, until the cookies are a light golden brown, 25 to 30 minutes. Let cool completely on the baking sheet.
