This raspberry rugelach is a yummy and extra fruity version of this traditional cookie
Prep Time
2 hrs
Dificult
Medium
Servings
3 hrs
Ingredients
Instructions
Beat butter and cream cheese with an electric mixer on low speed in a bowl until blended and smooth. Beat in vanilla extract
salt
1 cup flour
and 1/4 cup sugar until blended. Stir in remaining flour by hand using a spoon.
Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm
at least 2 hours or overnight.
Stir walnuts
apricots
brown sugar
1/4 cup plus 2 tablespoons white sugar
and 1/2 teaspoon cinnamon in a medium bowl until well-mixed. Set filling aside.
Preheat the oven to 325 degrees F (165 degrees C). Line 2 large baking sheets with foil and grease foil.
Roll one piece of chilled dough on a lightly floured surface with a floured rolling pin into a 9-inch round. Spread 2 tablespoons raspberry preserves on top. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. Cut dough into 12 equal wedges with a sharp knife or pastry wheel. Starting at curved edge
roll up each wedge
jelly-roll fashion. Place cookies on the prepared sheets
point-side down
about 1/2 inch apart. Repeat with remaining dough.
Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Use a pastry brush to brush rugelach with milk. Sprinkle with cinnamon sugar.
Bake rugelach in the preheated oven on 2 racks until golden
30 to 35 minutes; rotate cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store cooled rugelach in a tightly covered container.
