Rugelach

I am back in Moscow for Christmas but before I left I got to have over some of my wonderful friends (one of whom lives in NYC and I never get to see) to eat and decorate cookies. It made me so happy to see them. I made rugelach at the request of my dear friend Sarah O. I have actually always wanted to try them but thought they seemed a little difficult. But they weren't and they were so totally delicious. The recipe is cutting in line of a bunch of other posts because my friend Rula wanted the recipe and since I think she will have more time over the break to cook then when she goes back to med school I am posting it for her. So you can thank both of them for getting this excellent cookie recipe.

The original recipe called for apricot preserves but I had raspberry jam and it seemed silly to buy a whole new thing of jam so I used raspberry. It was super tasty and I bet it would be pretty good with apricot as well. I may have to try them that way soon, since I am now back home with my family and they will probably want to try it.

I thought having all the jam and filling would leak out and make a mess but it amazingly didn't. I  really like these cookies because they are not super heavy. This also makes them very dangerous. I'm pretty sure I ate five in one sitting, so be careful.

Rugelach

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup plus 9 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup raspberry jam (or other preserves)
1 egg beaten with 1 tablespoon milk, for egg wash
1. Cream the cream cheese and butter using an electric mixer. Add 1/4 cup granulated sugar, salt and vanilla. On low, beat in the flour until just combined. Shape into four even sized balls, wrap each in plastic wrap and refrigerate for at least 1 hour.
2. Combine 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon of cinnamon, raisins and walnuts.
3. Roll each dough ball into a 9-inch circle. Spread the dough with 2 tablespoons of jam and sprinkle with 1/4 (about 1/2 cup) of the cinnamon-sugar-raisin-walnut mixture. Press filling lightly into the dough. Cut the circle into 12 slices. Starting with the wide edge, roll up each wedge and place with points tucked under on a baking sheet lined with parchment paper. Chill for 30 minutes.
4. Combine remaining 3 tablespoons granulated sugar with 1 teaspoon cinnamon. Brush each cookie with the egg wash and sprinkle with cinnamon sugar.
5. Bake in a 350F degree oven for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Recipe from Food Network

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