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Rugelach recipe
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 more
posted by
on 12/18/2008
1 hr
25 hr 25 min
32 servings, 2 cookies each
Magazine Acquisition

What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  butter or margarine, softened
cups  flour
cup  finely chopped PLANTERS Walnuts
cup  plus 2 Tbsp. sugar, divided
Tbsp.  ground cinnamon, divided
cup  raspberry preserves

Make It

BEAT cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each portion 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. Combine nuts, 1/2 cup sugar and 2 tsp. cinnamon. Mix remaining sugar and cinnamon.

ROLL one portion of dough into 11-inch circle on lightly floured surface; spread with 1 Tbsp. preserves, then sprinkle with 1/4 of the nut mixture. Cut into 16 wedges; roll up, starting at short side of each. Place, point sides down, on prepared baking sheets; shape into crescents. Sprinkle evenly with 1 tsp. cinnamon-sugar. Repeat with remaining dough, preserves, nut mixture and cinnamon-sugar.

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

Kraft Kitchens Tips

Size Wise
You don't have to miss out on your favorite foods if eaten in morderation and you are mindful of portions. A serving of this sweet treat can fit into a balanced diet on occasion.
Substitute PLANTERS Pecans for the walnuts and/or apricot preserves for the raspberry preserves.
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