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Rugalahs

By The Canadian Living Test Kitchen

Tested till perfect

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Rugalahs

This recipe makes 48 servings

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Nutritional Info

Per cookie: about -
cal 113
pro 1 g
total fat 7 g
sat. fat 4 g
carb 11 g
fibre 0
chol 21 mg
sodium 58 mg
% RDI: -
calcium 1
iron 3
vit A 6
folate 4

Rugalahs are one of the most requested Hanukkah cookies, now popular year-round. When the nut and fruit crescents bake, they ooze ever so slightly, and this rich filling gets crisp and caramel-like around the crescents.

Ingredients

  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 1 cup butter, softened
  • 2 tbsp granulated sugar
  • 2 cups all-purpose flour
  • Filling:
  • 1 cup coarsely chopped pecans, toasted
  • 1/2 cup golden raisins, (optional)
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3/4 tsp cinnamon
  • 3/4 cup apricot jam
  • Topping:
  • 1 egg, lightly beaten
  • 2 tbsp coarse or granulated sugar

Preparation

In bowl, beat cream cheese with butter until fluffy; beat in sugar. Stir in flour in 2 additions. Form into ball; cut into quarters and shape into discs. Wrap each in plastic wrap; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature for 15 minutes.

Filling: In bowl, stir together pecans, raisins (if using), granulated and brown sugars and cinnamon. In separate bowl, stir jam with 1 tsp (5 mL) water.

On lightly floured surface, roll out 1 disc into 11-inch (28 cm) circle. Spread 3 tbsp (50 mL) of the jam evenly over top; sprinkle with one-quarter of the nut mixture. Cut into 12 pie-shaped wedges. Starting from wide end, roll up each wedge to form crescent; place, about 2 inches (5 cm) apart, on parchment paper- or foil-lined rimless baking sheets. Refrigerate for 30 minutes. Repeat with remaining dough and filling.

Topping: Brush egg over crescents. Sprinkle with sugar. Bake in centre of 350°F (180°C) oven until golden, about 25 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks and let cool completely.

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