Rugelach
Yield: 2 dozen
Ingredients
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/2 cup raisins
- Confectioners' sugar
Instructions
- Beat butter and cream cheese at medium speed of electric mixer until smooth and creamy.
- Gradually add flour, beating until smooth.
- Cover and chill for 1 hour.
- Combine sugar and remaining ingredients; set aside.
- Divide dough in half; roll each portion into a 14 inch circle on a lightly floured surface. Sprinkle each circle with sugar mixture, spread half of filling on each circle, and cut each circle into 12 wedges. Roll up each wedge, beginning at wide end; place on ungreased baking sheets, point side down.
- Bake at 350 degrees F for 15 to 18 minutes or until golden brown.
- Sprinkle with confectioners' sugar when cool, if desired.
Notes
Strawberry Filling: Omit sugar, cinnamon and raisins, and reduce pecans to 1/2 cup. Spread 1/4 cup strawberry jam on each circle, and sprinkle each with 1/4 cup chopped pecans. Cut, roll, and bake as directed.
Attribution
Photo credit: © Can Stock Photo / LaVanda
