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Rugelach
Rugelach
"Today, we're showing you how to make a sweet filling of brown sugar, raisins, and cinnamon with the addition of walnuts for crunchy texture. Butter and cream cheese are the two key ingredients to a soft and flakey rugelach dough that begs for the unique combination of fillings you see fit. Flakey cream cheese rugelach dough rolled crescent style surrounding a delicate filling of walnuts, cinnamon sugar, and sweet raisins are what help make this delicious Jewish pastry so well-loved! "
Serves32
Cooking Vessel SizeFood Processor, Parchment Paper, Baking Sheet
Ingredients
- 2 1/2 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter
- 8 ounces Cream Cheese
- 1 large Egg Yolk
- 1/2 cup Light Brown Sugar
- 1 cup Walnuts
- 1/2 cup Raisins
- 2 tablespoons Cinnamon
- 1 cup Granulated Sugar
- 1 tablespoon Cinnamon
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In the bowl of a food processor, combine flour, sugar, and salt and pulse to mix.
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Add the cold butter and cream cheese to the food processor and pulse until the mixture is broken down into pea-sized pieces.
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Visit https://amandascookin.com/rugelach/ for full printable recipe.
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