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Cranberry Rugalach Recipe

Cranberry Rugalach Recipe photo by Taste of Home

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These traditional Polish treats will keep for a long time in an airtight container. One Christmas, I sent a batch to my sister, but the box got lost. She received it 12 days later ... and the cookies still tasted great!

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Cranberry Rugalach Recipe

Prep: 25 min. + chilling Bake: 20 min./batch

Yield: 60 Servings

25 20 45

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2-3/4 cups all-purpose flour
1 teaspoon salt
FILLING:
3/4 cup sugar
2/3 cup dried cranberries, finely chopped
1/2 cup finely chopped walnuts, toasted
1/3 cup butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 egg, lightly beaten
Additional sugar

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.
Turn onto a lightly floured surface; knead for 3 minutes or until smooth. Divide into eight portions. Roll each portion into a ball; flatten into a 4-in. circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
In a small bowl, combine the sugar, cranberries, walnuts, butter, cinnamon and allspice. On a lightly floured surface, roll one portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into eight wedges.
Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined baking sheets. Curve ends down to form a crescent shape. Brush with egg and sprinkle with additional sugar.
Repeat with remaining dough and filling. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks. Yield: 64 cookies.

Nutritional Facts 1 serving (1 each) equals 99 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 93 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cranberry Rugalach in Country Woman Christmas Annual 2006, p61

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Cranberry Rugalach

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Reviewed on Dec. 12, 2010 by BrendainPa

These taste amazing--I added a couple teaspoons of orange peel to the filling mixture. Also, don't be too concerned about the shape of the "circle." The individual pieces are easy to fix once they're cut & before you roll them up.

Reviewed on Nov. 02, 2010 by Leitzke

Love Love Love this pastry discuised as a cookie. I made them simply be cause they had cranberries. I absolutely would not change a thing about this recipe. If you dont like cranberies, use finely chopped pears or apples or raisens. Great recipe.