Rugelach with fruit jam

Yield: 48 pastries

Measure Ingredient
½ pounds Butter; softened
6 ounces Cream cheese; room temp
3 cups Flour
½ teaspoon Salt
¾ cup Sugar
2 teaspoons Cinnamon
6 tablespoons Raisins; chopped
6 tablespoons Walnuts; chopped
¾ cup Jam (apricot, strawberry, or raspberry)
1 \N Egg yolk
1 tablespoon ;Water

Combine the butter & cream cheese & beat until well mixed. Add the flour & salt & mix until completely blended. The dough will be easier to handle if you wrap & chill it for about an hour. Stir together ½ C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the pieces. Preheat oven to 375 degrees & get out some cookie sheets.

Divide the dough into 6 equal parts. Keep chilled any dough you are not working on. Roll 1 of the pieces into an 8" circle. Spread with 2 Tbsp. jam & sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture.

Cut into 8 pie- shaped wedges. Beginning at the wide end, roll toward the point, & form a crescent shape. Roll out & form the remaining dough in the same way. Place the cookies, point side down, about 1" apart on the ungreased cookie sheets. Mix together the egg yolk & water & brush over the top of each cookie. Sprinkle each cookie with a little of the remaining ¼ C. sugar. Bake for about 15 minutes or until lightly golden. Remove from oven & transfer to racks to cool.

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