Directions:
- In a mixing bowl or food processor, cream the butter and cream cheese together.
- Add the pinch of salt and sugar.
- Beat in the flour, a little at a time.
- Knead the dough lightly until all the flour is incorporated.
- Divide the dough into 4 equal portions and refrigerate at least 1 hour.
- Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
- Flour the surface you will be rolling out the pastry on very generously.
- This is a delicate dough and is apt to stick.
- Roll out one of the portions of dough into a 10 inch in diameter circle.
- With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
- If the dough is sticky, dust it with a little flour.
- Sprinkle or spread a little of the filling of your choice on each little wedge.
- Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
- Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
- Repeat with the rest of the dough and filling.
- At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
- When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
- Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1632.29 Kcal (6834 kJ) | ||
| Calories from fat | 1099.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.18g | 188% | |
|---|---|---|---|
| Cholesterol | 209.3mg | 70% | |
| Sodium | 291.32mg | 12% | |
| Potassium | 626.83mg | 13% | |
| Total Carbs | 124.8g | 42% | |
| Sugars | 47.14g | 189% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 19.27g | 39% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 4.1mg | 23% | |
| Calcium | 161.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 495.73 Kcal (2076 kJ) | ||
| Calories from fat | 333.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.11g | 188% | |
|---|---|---|---|
| Cholesterol | 63.56mg | 70% | |
| Sodium | 88.47mg | 12% | |
| Potassium | 190.37mg | 13% | |
| Total Carbs | 37.9g | 42% | |
| Sugars | 14.32g | 189% | |
| Dietary Fiber | 1.87g | 25% | |
| Protein | 5.85g | 39% | |
| Vitamin C | 1.6mg | 9% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 1.3mg | 23% | |
| Calcium | 49.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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