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Rugelach
The possibilities with this dessert are endless.
Recipe courtesy of Murphin Ridge Inn
Ingredients
- 1 C soft butter
- 3 T sugar
- 8 oz cream cheese softened
- 2 C unbleached all purpose flour
- 1/3 C sugar
- 1 T cinnamon
- 6 Oz raspberry jam
- 1 C golden raisins
- 1/4 C soft butter
- 2 T confectioners sugar
Preparation
Cream butter and 3 T sugar and cream cheese until light. Add flour, stirring just until blended.
Shape dough into 4 balls. Flatten to a disk about 1/2 “ thick. Wrap in plastic and refrigerate 1 hour. Heat oven to 375 degrees.
Mix 1/3 C sugar with 1 T cinnamon, soft butter and raspberry jam and golden raisins.
Roll each disk on floured surface to about 1/4 “ thick. Spread with sugar, cinnamon, butter, jam and raisins. Cut each disk into 12 wedges from cured edge to point in middle.
Place on parchment lined cookie sheets. Bake about 15 minutes till golden.
Remove to rack to cool. Sprinkle with confectioners sugar.
Shape dough into 4 balls. Flatten to a disk about 1/2 “ thick. Wrap in plastic and refrigerate 1 hour. Heat oven to 375 degrees.
Mix 1/3 C sugar with 1 T cinnamon, soft butter and raspberry jam and golden raisins.
Roll each disk on floured surface to about 1/4 “ thick. Spread with sugar, cinnamon, butter, jam and raisins. Cut each disk into 12 wedges from cured edge to point in middle.
Place on parchment lined cookie sheets. Bake about 15 minutes till golden.
Remove to rack to cool. Sprinkle with confectioners sugar.
