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Receta Polish Rugelach
by Catherine Pappas

Polish Rugelach

hope you enjoy these delightful little pleasures as much as my family and I have! Serve with tea or a good cup of coffee !

Enjoy with so much love!

Catherine

Calificación: 4.3/5
Avg. 4.3/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 64 cookies

Ingredientes

  • Dough:
  • 1 cup unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup sugar
  • 2 ¾ all purpose flour
  • Filling:
  • ¾ cup sugar
  • 2/3 cup dried cranberries and raisins mixed
  • 2/3 cup chopped toasted walnuts or almonds
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons cocoa powder

Direcciones

  1. For dough: Beat butter and cream cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour. Gather dough into ball and gently knead until smooth. Gather into ball and flatten wrap in plastic wrap and chill 1 hour. When ready, divide dough into four pieces.
  2. For filling: Combine ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in food processor and give it a few good chops. Set aside.
  3. Preheat oven to 350 degrees.
  4. Place 1 dough piece on floured work surface. Roll out dough to about 1/8 inch thickness. Spread 3 tablespoons filling over round, leaving ½ - inch border. Cut round into 1/8 in. wedges. Starting at wide end of each wedge, roll up tightly and completely to tip.
  5. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Bake until golden, about 20 minutes. Repeat with remaining 4 disks.