Cream Cheese Rugelach - CD Recipes -
Cooking District Recipes

Cream Cheese Rugelach

Photos by mickmarineau+ barbjensen
You can fill rugalah with pitted dates, dried figs, dried apricots or dried pears to give a different twist. You can also roll the dough around chocolate chips or butterscotch chips. The possibilities of fillings are endless, create your own variation.
Categories: Cookies, Desserts
Photos by mickmarineau+ barbjensen
Step 1
2 lb • Cream Cheese
1 lb • Butter
Cream room temperature butter until smooth. Add in room temperature cream cheese and cream together with butter until both are blended well.
Step 2
8 cup • AP flour
Add in flour until dough forms, do not over mix dough will become tough. Let rest in refridgerator for at least 2 hours.
Step 3
1/2 cup • Ground Walnuts
1 tsp • Cinnamon
1 tbsp • Sugar
1/2 cup • Raspberry Jam • seedless
To make filling add walnuts, cinnamon and sugar together. Roll out small amounts of dough on floured table to about 1/8 inch thick. Cut into strips 4 inch x 1 1/2. Coat with raspberry jam and sprinkle with filling. Roll up like a spiral and place on greased cookie sheet with open end on bottom. Cookies can be frozen at this stage for 2 weeks. (covered tightly)
Step 4
Bake at 350 degrees until golden brown about 20 minutes.
Step 5
Let cool and sprinkle with powdered sugar.


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