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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novaracr14

posted:1/18/2005

I think this need more preserves to make it a little more flavorful

a cook

posted:1/8/2005

my family loves them

JoettaH1

posted:12/29/2004

I have been trying to find a recipe for rugelach since eating it in Atlanta, Georgia several years ago. I have tried a couple and they did not meet up to expectations. This recipe is excellent and will become a frequently used one. I did use a lot more preserves than the recipe called for. Easy to make.

sstuhan

posted:12/22/2004

These are good, but were not easy to make. The dough is so sticky that it's hard to work with. I had to put the dough in the freezer for about 15 minutes after cutting and before rolling them up. They do not turn out quite like the picture if you cut each circle into 16 slices (they turn out much smaller, but you can make them bigger by cutting each circle into 8 or 12 slices instead). Some people in my family do not like nuts, so I made some of the cookies without nuts, and they were good too.

janemary38

posted:12/20/2004

These were good, however they didn't stand out. My husband is a big cinnamon fan so he liked them but I probably wouldn't make them again. They were somewhat bland.

gcate

posted:12/19/2004

Very easy and delicious. My dough was too hard to roll out after refrigerating overnight, so I had to defrost it in the microwave. So I would think 2-3 hours in the fridge would be sufficient. Also, I ended up using about 2-3 TB of preserves per portion of dough, thought 1 TB was too skimpy. It works better if you warm it in the microwave for a few seconds, becomes easier to spread. But, tastes great and looks wonderful. It's a keeper!

a cook

posted:12/17/2004

These are delicious. After you cut the circle of dough into triangles ( I used a pizza cutter for this) you just roll them up like it states in the directions. It's very easy.

sjessam

posted:12/17/2004

Excellent tasting cookies and fun to make. Everyone loved them!

andisleepy

posted:12/17/2004

I haven't made this yet, but it looks yummy. The only problem is in the directions. After rolling dough in 11inch circle, it does not indicate what to do to cut out the individual pieces. Little help please?

quad68

posted:12/15/2004

This is very goog.It ispronounced "ru-ga la" I use to work in a bakery.