Rugelach with fruit jam
48 pastries
Ingredients
| Quantity | 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 | Egg yolk | |
| 1 | tablespoon | ;Water |
Directions
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.