Rugelach Recipe
Summary
Ingredients
| Margarine | 1 Cup (16 tbs) | |
| Cream cheese | 8 Ounce, softened | |
| All purpose flour | 2 3⁄4 Cup (44 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Raisins | 1 Cup (16 tbs), chopped | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Ground cinnamon | 2 Tablespoon | |
| Apricot spreadable fruit | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 360 Calories from Fat 187
% Daily Value*
Total Fat 21 g33%
Saturated Fat 5.4 g27.2%
Trans Fat 0.8 g
Cholesterol 16.6 mg5.5%
Sodium 145.7 mg6.1%
Total Carbohydrates 39 g13.1%
Dietary Fiber 2.6 g10.3%
Sugars 15.1 g
Protein 5 g9.5%
Vitamin A 14.3% Vitamin C 0.76%
Calcium 5.1% Iron 9.5%
*Based on a 2000 Calorie diet
Directions
To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets.
Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.
Chef
