Taste of Home
Apricot Raisin Rugelach
TOTAL TIME: Prep: 55 min. + chilling Bake: 20 min./batch
YIELD: 4 dozen.
Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan
Ingredients
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1 cup butter, softened
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1 package (8 ounces) cream cheese, softened
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2 cups all-purpose flour
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1/2 teaspoon salt
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1 jar (10 ounces) apricot spreadable fruit
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1-1/4 cups finely chopped walnuts
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1 cup raisins
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1/2 cup plus 2 teaspoons sugar, divided
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1 teaspoon ground cinnamon
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2 tablespoons half-and-half cream
Directions
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1.
In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight.
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2.
On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill.
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3.
Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.
Nutrition Facts
1 slice: 120 calories, 7g fat (4g saturated fat), 16mg cholesterol, 66mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 2g protein.
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