TMB studio
Date-Filled Rugelach
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min./batch + cooling
YIELD: 32 cookies.
I like to take old recipes and make them my own. They’re so special to my family. Sometimes I roll the dough in cinnamon sugar instead of flour. —Barbara Estabrook, Appleton, WI
Ingredients
-
1-1/4 cups coarsely chopped dates (about 6 ounces)
-
1 tablespoon minced crystallized ginger
-
1 teaspoon grated orange zest
-
1/4 cup orange juice
-
2 cups all-purpose flour
-
2 tablespoons plus 2/3 cup sugar, divided
-
1/2 teaspoon salt
-
1 cup cold unsalted butter, cubed
-
6 ounces cold cream cheese, cubed
-
1 teaspoon ground cinnamon
-
6 tablespoons coarsely chopped walnuts, toasted
Directions
-
1.
Place first 4 ingredients in a small heavy saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, until thickened, about 5 minutes. Cool completely.
-
2.
Place flour, 2 tablespoons sugar and salt in a food processor; pulse to combine. Add butter; pulse until butter is the size of peas. Add cream cheese; pulse just until a dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour.
-
3.
Preheat oven to 350°. Mix cinnamon and remaining sugar. On a lightly floured surface, roll each portion of dough into a 12-in. circle. Spread each with half of the date mixture and sprinkle with 1/3 cup sugar mixture and 3 tablespoons walnuts. Cut each into 16 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets.
-
4.
Bake until light golden brown, 25-28 minutes. Cool on pans 10 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 144 calories, 9g fat (5g saturated fat), 21mg cholesterol, 55mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC