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Prep Time: 7 Minutes Cook Time: 30 Minutes |
Ready In: 37 Minutes Servings: 24 |
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Another East European recipe from the internet that was reworked slightly, to be included when I participate in the 4th Zaar World Tour! Preparation time does not include time for dough to chill! Ingredients:
1 cup cream cheese, softened |
2 cups all-purpose flour |
1/2 lb unsalted butter |
1/4 cup apricot jam (more or less) |
1 teaspoon ground cinnamon |
1/3 cup granulated sugar |
1 2/3 cups dark raisins |
1/2 cup walnuts, finely chopped |
1 tablespoon granulated sugar |
1 tablespoon ground cinnamon |
Directions:
1. Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
2. When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
3. Roll out each ball to 1/4 (or 6mm) thickness & about 10 (25 cm) in diameter or more.
4. Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
5. Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
6. Mix together 1 tablespoon each of sugar & cinnamon & set aside.
7. Roll each wedge gently, starting at the wide part & ending at the point.
8. Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
9. Bake 30 minutes or untl golden brown, then cool before serving.
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