Cinnamon Raisin Rugelach

Name: Cinnamon Raisin Rugelach
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 96
Cuisine: Jewish
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)

Recipe GLPR8b43cbc9e2f331

Jewish

Dessert

65 min

84 cal

Servings: 96

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

The stated 65 minutes is dishonest for a first attempt; this pastry demands at least 30 minutes of chilling time between steps and another 20 minutes to shape 96 pieces, putting real total time closer to 2 hours. Ingredients are all standard grocery-store staples available at any Charlotte chain—flour, butter, cream cheese, eggs, sour cream, walnuts, raisins, cinnamon—making a special trip unnecessary. At roughly $0.08 per rugelach, the cost is modest, though the yield of 96 assumes you have the patience and counter space to roll, cut, and shape them all. These freeze beautifully and reheat well, which is the only reason this recipe works for a household; attempting to bake and serve 96 cookies in one evening is impractical.