Serves 48
160 min
Cranberry Orange Rugelach
Recipe GLPR25e6833999e3b3
A tender, flaky rugelach featuring a rich cream cheese and butter dough rolled with tart dried cranberries, toasted walnuts, and bright orange zest, held together with apricot preserves. These crescent-shaped pastries are finished with a light egg wash and sprinkle of sugar for a delicate crunch. Perfect for holidays or special occasions, these make about 48 pieces.
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Ingredients
2 cups All-purpose flour
½ teaspoon Salt
4¼ tablespoons Sugar, divided
8 ounces Cream cheese, diced
16 tablespoons Unsalted butter, diced
1 cup Dried cranberries
¾ cup Walnuts, finely chopped
1 tablespoon Orange zest, grated
½ cup Apricot preserves
1 Large egg, beaten with water for egg wash
1 tablespoon Sugar for finishing
Directions
In a large bowl, whisk together flour, salt, and 2 tablespoons of sugar. Add the diced cream cheese and butter pieces, then use a pastry cutter or your fingertips to work the mixture until it resembles coarse breadcrumbs with pea-sized pieces of fat remaining.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours, or overnight, until firm.
Preheat your oven to 375°F (190°C).
In a small bowl, combine the dried cranberries, chopped walnuts, orange zest, and the remaining 1/4 cup sugar.
Divide the chilled dough into four equal portions. Working with one portion at a time (keep the rest refrigerated), roll it out on parchment paper into a thin rectangle about 10 by 8 inches.
Spread 2 tablespoons of apricot preserves evenly over the dough rectangle, leaving a small border.
Sprinkle one-quarter of the cranberry-walnut mixture over the preserves.
Starting from one of the long sides, tightly roll the dough into a log, then slice it diagonally into 12 pieces. Place the pieces cut-side up on a parchment-lined baking sheet.
Repeat steps 5 through 8 with the remaining three portions of dough, cranberry mixture, and preserves, dividing them among your baking sheets.
Brush each rugelach lightly with the egg wash mixture.
Sprinkle the 1 tablespoon finishing sugar evenly over all the rugelach pieces.
Bake for 18 to 22 minutes, until the pastries are golden brown. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
