Polish Rugelach

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add to shopping list Ingredients

Dough:
1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
½ cup sugar
2 ¾ all purpose flour
Filling:
¾ cup sugar
2/3 cup dried cranberries and raisins mixed
2/3 cup chopped toasted walnuts or almonds
½ cup unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 tablespoons cocoa powder

Preparation

For dough: Beat butter and cream cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour. Gather dough into ball and gently knead until smooth. Gather into ball and flatten wrap in plastic wrap and chill 1 hour. When ready, divide dough into four pieces.



For filling: Combine ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in food processor and give it a few good chops. Set aside.



Preheat oven to 350 degrees.



Place 1 dough piece on floured work surface. Roll out dough to about 1/8 inch thickness. Spread 3 tablespoons filling over round, leaving ½ - inch border. Cut round into 1/8 in. wedges. Starting at wide end of each wedge, roll up tightly and completely to tip.




Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Bake until golden, about 20 minutes. Repeat with remaining 4 disks.

Makes approximately 64 cookies.

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Reviews

4/20/11

Theresa111 says:

Catherine! My husband adores this pastry and I will try your recipe for a surprise. Cool!

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