Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Rugelach contributed by, Emma from The Seven Hills School in Cincinnati, Ohio USA

Rugelach

From:Russia

By:Emma

P1000100

Ingredients

8 ounces cream cheese at room temperature

1/2-pound unsalted butter at room temperature

1/4 cup granulated sugar plus 9 tablespoons

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup light brown sugar, packed

1 1/2 teaspoons ground cinnamon

3/4 cup raisins

1cup walnuts, finely chopped

1/2 cup apricot preserves, pureed in a food processor

1 egg beaten with 1 tablespoon milk, for egg wash

 

 

 

Directions

 

Cream and cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar,the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

 

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

 

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges-cutting the whole circle in quarters, sheet lined with parchment paper. Chill for 30 minutes.

 

Preheat the oven to 350˚ F.

 

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

posted by SSnyder in Recipes,Russian Recipes and have No Comments

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