Rugalahs

By The Canadian Living Test Kitchen

85 people added this to their Recipe Box

This recipe makes 48 servings

Nutritional Info
Per cookie: about	-
cal	113113 cal
pro	1 g1g pro
total fat	7 g7g total fat
sat. fat	4 g4g sat. fat
carb	11 g11g carb
fibre	00 fibre
chol	21 mg21mg chol
sodium	58 mg58mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	66 vit A
folate	44 folate

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 1pkg (8 oz/250 g) pkg (8 oz/250 g)cream cheese, softened
1 cup butter , softened1 1cup cupbutter, softened
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 cups all-purpose flour 2 2cups cupsall-purpose flour
Filling:
1 cup coarsely chopped pecans , toasted1 1cup cupcoarsely chopped pecanpecans, toasted
1/2 cup golden raisins , (optional)1/2 1/2cup cupgolden raisingolden raisins, (optional)
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
3/4 tsp cinnamon 3/4 3/4tsp tspcinnamon
3/4 cup apricot jam 3/4 3/4cup cupapricot jam
Topping:
1 egg , lightly beaten1 1eggeggs, lightly beaten
2 tbsp coarse or granulated sugar 2 2tbsp tbspcoarse 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.