Reviews
Add Rating & Review
Back to Easy Rugelach
All Reviews for Easy Rugelach
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Easy Rugelach
Credit:
Joseph De Leo
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 package (8 ounces) cream cheese, room temperature
1/2 cup
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup apricot preserves
1 cup (5 ounces) finely chopped toasted walnuts
1 cup currants
1/2 cup golden raisins, coarsely chopped
3 tablespoons heavy cream
Gallery
Easy Rugelach
Credit:
Joseph De Leo
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Easy Rugelach
Credit:
Joseph De Leo
Easy Rugelach
Credit:
Joseph De Leo
Easy Rugelach
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 package (8 ounces) cream cheese, room temperature
- 1/2 cup
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup apricot preserves
- 1 cup (5 ounces) finely chopped toasted walnuts
- 1 cup currants
- 1/2 cup golden raisins, coarsely chopped
- 3 tablespoons heavy cream
Directions
Whisk together flour and salt in a medium bowl. With an electric mixer on medium speed, beat butter and cream cheese until combined. Reduce speed to low. Add flour mixture; beat to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Chill until firm, about 6 hours or up to overnight.
Preheat oven to 325 degrees. Whisk together sugar, cinnamon, and nutmeg. Divide dough into quarters. Working with one piece at a time, roll out dough on a lightly floured surface to an 8-by-12-inch rectangle. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and about 2 tablespoons sugar mixture. Starting with a long side, tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
Brush each log with cream, dividing evenly; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire rack to cool 15 minutes. Slice into 1-inch-thick slices. Rugelach can be stored at room temperature in an airtight container up to 2 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Easy Rugelach
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Rugelach
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
