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Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 48 |
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My Rugalach makes a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 jar (10 ounces) apricot spreadable fruit |
1-1/4 cups finely chopped walnuts |
1 cup raisins |
1/2 cup plus 2 teaspoons sugar, divided |
1 teaspoon ground cinnamon |
2 tablespoons half-and-half cream |
Directions:
1. In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight.
2. On a lightly floured surface, roll one log into a 12-in. x 8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat. Chill.
3. Place roll-ups seam side down 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut into slices. Cool on wire racks. Yield: 4 dozen.
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