Rugelach
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Recipe type: Dessert
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 15
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Beat the cream cheese and butter until light and fluffy.
  3. Add 1/4 cup of sugar, vanilla extract and a pinch of salt.
  4. Gradually add the flour and mix until combined to a soft dough.
  5. Lightly flour a clean surface, roll the dough into a ball and chop into quarters. Wrapp in sling film and cool for an hour.
  6. Meanwhile, make the filling by combining 6 tablespoons of sugar, all the brown sugar, a teaspoon of cinnamon, the raisins and the crushed walnuts.
  7. Roll each dough ball into a circle 9 inches in diametre. Add 1/4 of the filling to each and 2 tablespoons of the apricot jam.
  8. Cut the circle into quarters and eights and roll from the outter side into rolls.
  9. Place the wedges onto the baking tray and brush with milk and sprinkle with the remaining cinnamon.
  10. Bake for 15 minutes or until golden brown.
 
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/rugelach/