These cookies feature a rich cream cheese pastry rolled around a delicious nut and raisin filling. For a variation, the cookies can be filled with your favorite jam, instead of the raisin mixture.
Special Diets:
Method
In a mixing bowl or food processor, cream butter and cream cheese together until smooth, scraping the sides of the bowl, as needed.
Knead in flour a little at a time until dough holds together in a soft ball. Do not overwork the dough.
Divide dough into two balls, wrap in plastic wrap and refrigerate for at least 4 hours.
Preheat the oven to 350°F.
Mix together 1/2 cup of the sugar, raisins, cinnamon and walnuts in a bowl; set aside.
Working on a floured surface with a floured rolling pin, roll one ball of dough into a large round as thin as possible. If dough is sticky, dust with a little flour.
Using a knife or pastry wheel, cut each round into 16 pie-shaped wedges.
Sprinkle each wedge with a bit of the raisin mixture.
Beginning at the wide edge of each piece of dough, roll up dough toward the point.
Curve rolls into little crescents and place them, point-side down, on well-greased baking sheets.
Carefully sprinkle with a small amount of remaining 1/4 cup sugar, then repeat process with second ball of dough.
Bake for 20 to 25 minutes, or until golden.
Nutritional Info
Serving Size
1 rugelach
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.