Sunday, January 3, 2010


I made and gave away a bunch of these yummies to friends and family over the holidays. They are wonderful to make all year round. I made them two ways this year - apricot preserves with chopped figs and strawberry preserves with mixed raisins. I love this recipe because you make your own crust - which really takes the rugelach to the next level (you can use store bought crust - but why not make your own?). I promise that you won't be disappointed.


Some essential tools for the crust:
pastry mat
rolling pin
pizza cutter

1 package (8oz) cream cheese
2 sticks (1 cup butter)
1/4 cup granulated sugar
1 tsp. vanilla
2 cups flour

apricot and/or strawberry preserves
1/4 cup granulated sugar
1/4 cup light brown sugar
1 tsp. ground cinnamon
1 cup chopped walnuts
1/2 cup chopped calimyrna figs

* For the filling, mix together the sugars, cinammon, and walnuts. Divide evenly into two separate containers and add the figs to one and the raisins to the other.

2 tbsp. granulated sugar
2 tbsp. light brown sugar
1/2 tsp. ground cinammon
1/4 cup milk

* For the topping, mix the sugars and cinnamon together.

1. In your electric mixer with the paddle attachment, mix the butter and cream cheese until creamy.
2. Add the sugar, vanilla and flour. The dough may be a little lumpy but if you mix it by hand a little bit, it will start to form a ball. Shape dough into 4-5 balls roughly about the size of a tennis ball and cover each with plastic wrap. Refrigerate for about 2 hours until firm.

3. On a pastry mat, cover the dough with the plastic and roll out with a rolling pin to 1/8 inch thick being careful not to get the edges too thin.

4. Use good fruit preserves for your filling. It makes a big difference. I use Bonne Maman. Spread a thin layer of the preserves on the rolled out dough.

5. Top with the desired fruit/sugar/ walnut topping. In this case, I put the figs with the apricot preserves and did the raisins with the strawberry preserves.
6. Using your pizza cutter, cut the dough into 12 slices starting with 4 quarters and cutting each quarter into 3 slices.

7. Roll each slice from the outer edge inwards like a croissant and place the rugelach on a cookie sheet lined with parchment paper with the tip on the bottom.

8. Brush the top of the rugelach with milk and sprinkle with the sugar/cinnamon mixture.
9. Bake in the oven at 350 degrees for about 15-20 minutes or until the rugelach turns a light brown.