Rugelach With Fruit Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Jewish | Cookies, Jewish, Pastries | 48 | Pastries |
INGREDIENTS
| 1/2 | lb | Butter, softened |
| 6 | oz | Cream cheese, room temp |
| 3 | c | Flour |
| 1/2 | t | Salt |
| 3/4 | c | Sugar |
| 2 | t | Cinnamon |
| 6 | T | Raisins, chopped |
| 6 | T | Walnuts, chopped |
| 3/4 | c | Jam, apricot strawberry or |
| raspberry | ||
| 1 | Egg yolk | |
| 1 | T | Water |
INSTRUCTIONS
Combine the butter & cream cheese & beat until well mixed. Add the flour & salt & mix until completely blended. The dough will be easier to handle if you wrap & chill it for about an hour. Stir together 1/2 C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the pieces. Preheat oven to 375 degrees & get out some cookie sheets. Divide the dough into 6 equal parts. Keep chilled any dough you are not working on. Roll 1 of the pieces into an 8" circle. Spread with 2 Tbsp. jam & sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture. Cut into 8 pieshaped wedges. Beginning at the wide end, roll toward the point, & form a crescent shape. Roll out & form the remaining dough in the same way. Place the cookies, point side down, about 1" apart on the ungreased cookie sheets. Mix together the egg yolk & water & brush over the top of each cookie. Sprinkle each cookie with a little of the remaining 1/4 C. sugar. Bake for about 15 minutes or until lightly golden. Remove from oven & transfer to racks to cool. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 13.9mg
Sodium: 25.3mg
Potassium: 23mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: 3.8g
Protein: 1.1g