The Recipe Files:
My Irish mother's can't be beat rugelach
submitted by sarahjane on Dec-21-11
(this recipe is good for dessert)
servings: (not specified)
Everyone knows Irish Catholics make the best rugelach. Must be the guilt. Adapted from Canadian Living Magazine.
1 pkg cream cheese, softened
1 cup butter, softened
2 tbsp granulated sugar
2 cups all purpose flour
1 cup toasted slivered almonds
1/2 cup raisins
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp cinnamon
3/4 cup apricot jam (needs to be smooth enough for spreading)
1 egg, lightly beaten
2 tsp granulated sugar (or coarse, if you have it)
To make pastry:
Beat cream cheese with butter until fluffy. Beat in sugar.
Using wooden spoon, gradually stir flour mixture into cheese mixture, about 1/2 cup at a time
With lightly floured hands, form dough into ball. Cut into quarters and shape each into rounds. Chill for at least 3 hours or up to 24 hours.
Let dough stand for at least 15 minutes before rolling out.
Line baking sheets with parchment paper. Set aside
To make filling:
Combine almonds, raisins, brown and white sugar, and cinnamon. Divide evenly among four small bowls. Set aside.
To prepare rugelach:
Preheat oven to 350F
On lightly floured surface, roll out each portion of dough into circle about 12 inches round and 1/4 inch thick.
Spread 3 tbsp of jam over each circle
Sprinkle each circle with one-quarter of the almond mixture (one bowl per circle)
Using sharp knife, cut each circle into 4 pie-shaped wedges.
Then cut each wedge into 3 smaller wedges
Starting at wide edge of each wedge, roll up to form crescent.
Place on prepared pans
Brush each crescent with beaten egg; sprinkle with sugar
Bake about 30 minutes or until slightly puffed and cool to the touch
Let cool on racks
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