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Hanukkah Rugelach

chef.jackson's picture
Ingredients
For cookies
  Granulated sugar 2 Tablespoon
  Butter/Margarine 1 Cup (16 tbs), softened
  Cream cheese 8 Ounce, softened (1 Package)
  All-purpose flour 2 Cup (32 tbs)
For filling
  Finely chopped dates 1⁄2 Cup (8 tbs)
  Finely chopped pistachio nuts 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 2 Teaspoon
  Butter 1⁄4 Cup (4 tbs), softened
  Powdered sugar 1 Tablespoon (For Topping)
Directions

GETTING READY
1) Preheat oven to 375°F.

MAKING
2) In large bowl, add cookie ingredients except flour and beat with electric mixer on medium speed until light. Scrape the bowl occasionally.
3) Add flour and beat on low speed to blend scraping bowl occasionally.
4) Make the dough into bowl and divide in 4 pieces.
5) Make each portion into a ball and flatten into 1/2-inch-thick disk.
6) Wrap in plastic cover and refrigerate for 1 hour.
7) Grease 2 cookie sheets with cooking spray.
8) In a small bowl, add all filling ingredients and mix well.
9) Take out one disk of dough at a time.
10) Lightly flour a flat surface and roll out dough with floured rolling pin to 1/8-inch thickness, forming 12-inch round.
11) Spread 1/4 of date-nut mixture on the round and press it into dough slightly.
12) Make 16 wedges out of it.
13) Beginning from curved edge, roll up each wedge and put point side down on cookie sheets.
14) Bake for 13 to 18 minutes
15) Immediately remove from cookie sheets and transfer into cooling racks.
16) Let stand for 30 minutes to cool.

SERVING
17) Sprinkle powdered sugar over it.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Snack
Method: 
Baked
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Butter
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
65 Minutes
Servings: 
8

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