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Cream Cheese Rugelach

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Ingredients
  Butter 8 Ounce, softened (2 Sticks)
  Cream cheese 6 Ounce, softened
  Superfine sugar 1⁄2 Cup (8 tbs)
  Cake flour 3 1⁄2 Cup (56 tbs)
  Salt 1⁄2 Teaspoon
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Chopped semi sweet chocolate/Mini chocolate chips 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cinnamon 2 Teaspoon
  Raspberry preserves/Blackberry preserves 1⁄2 Cup (8 tbs)
Directions

1. In a food processor, combine butter, cream cheese, and superfine sugar. Process until well blended. Add cake flour and salt. Process until dough forms a ball around blades. Wrap in wax paper and refrigerate 1 hour, until firm, or overnight.
2. Preheat oven to 350°F. In a small bowl, combine walnuts, chopped chocolate, granulated sugar, and cinnamon. Mix well.
3. Divide dough into 8 pieces. On a floured work surface, roll out one piece of dough into an 8-inch circle. Spread about 1 tablespoon preserves over dough. Sprinkle about 2 tablespoons walnut-sugar filling on top. Using a pizza wheel or sharp knife, cut into 8 wedges. Beginning at wide end, roll toward point, forming a crescent shape. Repeat with remaining dough, jam, and filling. Place, point sides down, 1 inch apart on greased cookie sheets.
4. Bake 13 to 16 minutes, until golden. Remove to a rack and let cool completely before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Snack
Method: 
Baked
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Cheese
Servings: 
8

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