Apricot Almond Slice-and-Bake Rugalahs
This recipe makes 40 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 139139 cal |
| pro | 2 g2g pro |
| total fat | 9 g9g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 13 g13g carb |
| fibre | 1 g1g fibre |
| chol | 19 mg19mg chol |
| sodium | 38 mg38mg sodium |
| potassium | 55 mg55mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 77 vit A |
| folate | 77 folate |
- Preparation time: 15 minutes Chill: 1-1/2 hours
- Total time : 22 minutes
Originating in eastern Europe, rugalahs are one of the most anticipated Hanukkah treats.
Ingredients
- 1 pkg cream cheese , softened1 pkg cream cheese, softened
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 2 cups all-purpose flour 2 cups all-purpose flour
- Filling:
- 1 cup finely chopped almonds , (with skin)1 cup finely chopped almonds, (with skin)
- 3 oz white chocolate , finely chopped3 oz white chocolate, finely chopped
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 1/2 cup apricot jam 1/2 cup apricot jam
Preparation
In bowl, beat cream cheese with butter until fluffy; beat in sugar and salt. Stir in flour in 2 additions to make soft dough. Form into rectangle; cut into quarters. Wrap each and refrigerate until firm, about 30 minutes.
Filling: In bowl, combine almonds, white chocolate, granulated sugar and brown sugar; set aside.
On lightly floured surface, roll each quarter of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with 2 tbsp (30 mL) jam; sprinkle with one-quarter of the almond mixture. Starting at long side, tightly roll each up into log. Wrap each and refrigerate until firm, about 1 hour.
Cut each log into 1-inch (2.5 cm) thick slices. Stand, seam side down, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until golden brown, 22 to 25 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
Filling: In bowl, combine almonds, white chocolate, granulated sugar and brown sugar; set aside.
On lightly floured surface, roll each quarter of dough into 12- x 8-inch (30 x 20 cm) rectangle. Spread each with 2 tbsp (30 mL) jam; sprinkle with one-quarter of the almond mixture. Starting at long side, tightly roll each up into log. Wrap each and refrigerate until firm, about 1 hour.
Cut each log into 1-inch (2.5 cm) thick slices. Stand, seam side down, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until golden brown, 22 to 25 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
- Keywords : Eastern European; Hanukkah; Snacks; Cream cheese; Butter; Flour; Almonds; Apricots; Bake; 200 calories;
Related content
-
Potato Mushroom Goulash
The key to this creamy Eastern European soup is homemade stock. The soup's subtle flavour of...
-
Sensational Elk Medallions
A red wine marinade is used in Croatian cooking to flavour and tenderize these sensational elk...
-
5 ways to make tofu taste amazing
This classic soy product isn't just for health nuts. Find out how to make the most of tofu as a...
-
Candy Store Cupcakes
These cupcakes' bright stripes and vivid colours evoke images of old-fashioned candy stores or...
