Serves 96
65 min
Cinnamon Raisin Rugelach
Recipe GLPR8b43cbc9e2f331
Classic Jewish pastry swirls made with a tender cream cheese and butter dough, rolled with a sweet filling of cinnamon-spiced sugar, walnuts, raisins, and cranberry sauce. These delicate, flaky treats are perfect for holidays or any occasion.
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Ingredients
3 cups unbleached flour
2 egg yolks
2 tablespoons sour cream
½ pound cream cheese, softened
½ pound softened butter
1 tablespoon vanilla extract
12 tablespoons canned whole cranberry sauce
2 cups sugar
2 cups chopped walnuts
2 cups raisins
2 tablespoons ground cinnamon
4 tablespoons cinnamon sugar topping (cinnamon and sugar mixed)
Directions
In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy, about 2-3 minutes.
Add the egg yolks one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until fully combined.
Gradually add the flour, mixing until just combined and a soft dough forms. Do not overmix.
Divide the dough into four equal portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes.
In a small bowl, combine the 2 cups sugar and 2 tablespoons ground cinnamon for the filling.
In another bowl, mix together the chopped walnuts, raisins, and cranberry sauce.
Preheat your oven to 375°F. Line baking sheets with parchment paper.
Remove one portion of dough from the refrigerator and place it between two sheets of parchment paper. Roll it out to about 1/8-inch thickness in a rough rectangle shape.
Spread one-quarter of the walnut-raisin-cranberry mixture evenly over the dough, leaving a small border around the edges.
Sprinkle one-quarter of the cinnamon-sugar filling mixture over the walnut mixture.
Starting from one of the longer sides, tightly roll up the dough into a log. Use the parchment paper to help guide the rolling.
Using a sharp knife, cut the log into approximately 3/4-inch thick slices.
Place the slices cut-side up on the prepared baking sheets, leaving about 1 inch between each piece.
Sprinkle the top of each rugelach piece with a pinch of the cinnamon-sugar topping mixture.
Repeat steps 9-15 with the remaining three portions of dough and filling.
Bake for 18-20 minutes, until the edges are light golden brown and the pastries are set but still tender.
Remove from the oven and allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
