Cranberry Rugelach Recipe

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Cranberry Rugelach Recipe
Cranberry Rugelach Recipe photo by Taste of Home
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Cranberry Rugelach Recipe

Read Reviews
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Publisher Photo
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!
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min./batch + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min./batch + cooling

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 large egg, lightly beaten
  • Additional sugar

Directions

In a large bowl, cream the softened 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 and refrigerate for at least 1 hour.
In a small bowl, combine the sugar, cranberries, walnuts, melted 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; 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 to cool. Yield: about 5 dozen.
Originally published as Cranberry Rugelach in Country Woman Christmas Annual 2006, p61

Nutritional Facts

1 cookie: 103 calories, 6g fat (3g saturated fat), 17mg cholesterol, 80mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 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 large egg, lightly beaten
  • Additional sugar
  1. In a large bowl, cream the softened butter, cream cheese and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.
  2. 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 and refrigerate for at least 1 hour.
  3. In a small bowl, combine the sugar, cranberries, walnuts, melted 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.
  4. 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; sprinkle with additional sugar.
  5. Repeat with remaining dough and filling. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Cranberry Rugelach in Country Woman Christmas Annual 2006, p61

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Reviews forCranberry Rugelach

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MY REVIEW
BrendainPa User ID: 861741 76503
Reviewed Dec. 12, 2010

"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."

MY REVIEW
Leitzke User ID: 5471726 134549
Reviewed Nov. 2, 2010

"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."

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