Buttery rugelach

Yield: 6 Servings

Measure Ingredient
1¼ cup Unsalted butter; divided and softened, (2 1/2 sticks)
1 pack Cream cheese; softened, (8 ounces)
2¼ cup All-purpose flour
1 cup Finely chopped pecans
½ cup Sugar
3 teaspoons Ground cinnamon
½ cup Golden raisins; softened*
2 tablespoons Sugar
½ cup Raspberrry or apricot preserves

*to soften raisins, soak in warm water for 30 minutes. Cream 1 cup butter and cream cheese until smooth. Gradually beat in flour (dough will be soft and sticky). Divide dough into fourths; using floured hands, flatten each fourth to 1-inch thick circle. Wrap in plastic wrap; refrigerate overnight.

Line cookie sheet with parchment paper. Mix pecans, ½ cup sugar, raisins (drained) and 2 teaspoons cinnamon for topping. Preheat oven to 350 degrees. On floured surface, roll each fourth of dough into an 11-inch square. Melt remaining ¼ cup of butter. Brush surface with butter. Spread each fourth with 2 tablespoons preserves. Sprinkle evenly with nut mixture and roll up gently to form log shape. Trim edges. Cut into 1-inch pieces.

Brush tops lightly with remaining butter; sprinkle with topping mixture.

Bake for 20 to 25 minutes. Makes 3 dozen.

NOTES : Recipe taken from the Detroit Free Press Newspaper Nov.19, 1997.


Recipe by: American Dairy Association Posted to recipelu-digest Volume 01 Number 295 by PLK1028@... on Nov 23, 1997

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