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ddmashayekhi
True Blue Farmgirl
4739 Posts
Dawn
Naperville
Illinois
USA
4739 Posts |
 Posted - Dec 18 2009 : 6:22:22 PM
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I have a recipe for Rugelach, but it doesn't use graham cracker crust or have a glaze. It is delicious though and you can easily switch the apricot for raspberry. Hope you find the one you are looking for.
Dawn in IL
Rugelach
Ingredients
* 8 ounces cream cheese, at room temperature
* 1/2-pound unsalted butter, at room temperature
* 1/4 cup granulated sugar plus 9 tablespoons
* 1/4 teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1/4 cup light brown sugar, packed
* 1 1/2 teaspoons ground cinnamon
* 3/4 cup raisins
* 1 cup walnuts, finely chopped
* 1/2 cup apricot preserves, pureed in a food processor
* 1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges--cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. |
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raspberry rugula
