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.

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:12/23/2005

Easy to follow instructions that resulted in a delicious treat my entire family enjoyed. I will subsitute with almond paste and apricot preserves.

Julbaby1028

posted:12/16/2005

These were a pain to make! The dough was not very easy to work with and I certainly didn't get 5 dozen cookies! I think they tasted fine, but they definitely didn't taste good enough for all the work that was put into them. I wouldn't make them again.

joyful224

posted:12/14/2005

We had a family cookie baking day and these were the hands down hit of the show. We did some with chocolate filling as well. I think we've created a monster. We will definately make these many times. Thanks so much foe the recipe.

a cook

posted:12/13/2005

I made this recipe successfully last year, and though the dough is difficult to manage, they were devoured by all. I used Nutella instead of apricot preserve in some, which doesn't melt too much and tastes fabulous. Hints: stone (granite, marble)counter tops are easier as they keep the rolled dough from melting down and sticking, and I don't suggest using silpat as the cookies need to stick to the cookie sheet just a little to hold their form.

KnappLA

posted:12/8/2005

These came out tasting great. However, they were not uniform size, and also, the filling tended to come out of the cookie during the baking process. I would make them again, and I think they will turn out better with practice.

a cook

posted:11/30/2005

they came out very dry and not very tasty

Mirka4

posted:11/30/2005

I DON'T KNOW WHAT I DID WRONG BUT THIS COOKIES DIDNT COME OUT AS I EXPECTED

shay9552

posted:11/27/2005

i used cresent rolls, saves time and less messy.

a cook

posted:11/16/2005

I use a lot more cinnamon, nuts and sugar and instead of rolling out the dough on flour, I roll it out on the cinnamon, nuts and sugar mixture, sometimes flipping it over, and rolling the other side. This makes them very flavorful. I do not use the preserves.

oscarstoy

posted:10/4/2005

Spread strawberry preserves added old cake crumbs ground with walnuts. (old bakers secret)