Cranberry Rugelach

Name: Cranberry Rugelach
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: about 5 dozen.
Cuisine: Asian Desserts, Asian Recipes, Indian Recipes, Italian Desserts, Italian Recipes
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

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

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 8 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 1 portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into 8 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.

Nutrition Facts

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

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Reviews

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Average Rating:

Elizabeth

Dec 3, 2017

COuld you use crescent rolls and get the same effect.
BrendainPa

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.
Leitzke

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.