My Mother always made rugelach and were they delicious. You can't eat just one
of these scrumptious little pastries. I have them with apricot preserves and almonds,
which is delicious (love the combination of apricot and almonds).
Cream Cheese Pastry
1 cup (2 sticks) unsalted butter, chilled
8 ounces cream cheese, chilled
2 tablespoons granulated sugar
2 cups all-purpose
2 egg yolks
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup seedless raspberry preserves
3/4 cup dried currants
3/4 cup finely
In a medium-size mixing bowl, combine the butter, cream cheese, sugar, and
flour. Using a pastry blender or your fingertips, combine well until the mixture
resembles coarse meal.
In a separate bowl, combine the egg yolks and vanilla extract. Add the yolks
to the flour mixture and mix until smooth. Form the dough into three equal pieces.
Form each piece into a round ball and on a clean work surface, with the palm
of your hand, flatten the balls slightly and wrap each individually in plastic
wrap. Refrigerate 5 or 6 hours or overnight.
Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, combine the sugar and cinnamon and set aside.
On a floured board or pastry cloth, roll one piece of the chilled dough
into a 12-inch circle about 1/4 inch thick. Brush with 1/4 cup raspberry preserves.
Sprinkle with one third each of the cinnamon sugar, currants, and walnuts. With
a long sharp knife, cut the circle into 16 wedges. Starting at the wide end,
roll up each wedge jellyroll style. Place each piece, seam-side down, on the
prepared baking sheets, leaving about 1 inch between each piece. Repeat with
the remaining dough and filling ingredients.
Bake for 18 to 22 minutes, or until lightly browned.
Let cool completely
on a wire rack.
Makes 48 cookies.
Posted by bettyboop50 at Recipe Goldmine April 27, 2001.