Rugelach

photo by:kraft

I was searching for Holiday cookies - and I found a winner. I was a bit skeptical about cream cheese for dough but it was wonderful! The cookies come out flaky and tasty....read more

posted by

NDaniel36

on 12/18/2008

time

prep:

1 hr

total:

25 hr 25 min

servings

total:

About 5 doz. or 32 servings, 2 cookies each.

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup (2 sticks) butter or margarine, softened

2-1/4

cups flour

cup finely chopped PLANTERS Walnuts

1/2

cup plus 2 Tbsp. sugar, divided

Tbsp. ground cinnamon, divided

1/4

cup raspberry preserves

Make It

BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch-thick round. Wrap individually in plastic wrap. Refrigerate overnight.

HEAT oven to 325°F. Cover baking sheets with foil or parchment paper. Mix nuts, 1/2 cup sugar and 2 tsp. cinnamon. Roll each portion of dough to 11-inch circle on lightly floured surface; spread each with 1 Tbsp. preserves.

SPRINKLE nut mixture over preserves. Cut each circle into 16 wedges. Roll up each wedge, starting from wide side. Place, point-sides down, on prepared baking sheets; shape into crescents. Sprinkle with combined remaining cinnamon and sugar.

BAKE 25 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Substitute

Substitute PLANTERS Pecans for the walnuts and/or apricot preserves for the raspberry preserves.

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tracey357

posted:12/13/2007

This was so easy to make, fill and bake.Light and flakey,you will definately need a double batch.You just can't eat one.

l0uise001

posted:12/12/2007

I have always been a big fan of rugelach, so I made this recipe. I am so glad I did, these came out so great. they tasted just like the rugelach I buy at the farmers market in New York! If I would have known it would be this easy to make these I would have done this a long time ago.

amyh209

posted:11/30/2007

The shape was a little harder to achieve than I had anticipated, but regardless of their looks, they tasted wonderful. Everyone loved them and I plan on making them again this holiday season!

a cook

posted:8/2/2007

love them!

genesisa

posted:4/18/2007

this recipe is great but i added cream cheese inside and strawverry jelly is great

Eclipsegal

posted:4/4/2007

Dough is a bit soft so I used more flour than what it called for. I also used Seedless Raspberry Jam and mini chocolate chips and it turned out great!! I now make this all the time!!

lorrelou

posted:1/7/2007

The dough was very soft and difficult to work with, so I formed small balls and topped with the nut mix. They turned out well and were all consumed.

athomemomchef

posted:1/2/2007

I had a recipe for Rugelach that a Jewish neighbor had given my grandmother in the 1940's. My grandmother's recipe called for cottage cheese instead of cream cheese (I used cream cheese). Also, the filling consisted of butter, brown sugar, and chopped walnuts. I made both varieties...yummy!

alagams

posted:12/21/2006

Very very tasty

mishellmd

posted:12/6/2006

MY DAUGHTERS AND I MAKE THIS RECIPE EVERY YEAR. IT IS WONDERFUL