Grandma’s Raspberry Rugelach
I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida
Total TimePrep: 45 min. + chilling Bake: 25 min./batch + cooling
Makesabout 5 dozen
- 1-1/2 cups margarine, softened
- 1/3 cup sugar
- 3 teaspoons vanilla extract
- Pinch salt
- 1 cup heavy whipping cream
- 4 to 4-1/2 cups all-purpose flour
- 1 cup seedless raspberry jam
- OPTIONAL GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons 2% milk
- In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into a disk. Wrap in plastic; refrigerate at least 2 hours or overnight.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
- Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
- If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.
For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and 1 tablespoon ground cinnamon. Spread 1/4 cup apricot jam over dough; sprinkle with 2 tablespoons cinnamon sugar. Proceed as directed.
Nutrition Facts1 cookie: 96 calories, 6g fat (2g saturated fat), 4mg cholesterol, 53mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.
Originally published as Grandma's Vegan Rugelach in Taste of Home Christmas Annual 2017
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