Rugalahs
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 pkg (8 oz/250 g) cream cheese , softened1 pkg (8 oz/250 g) cream cheese, softened
- 1 cup butter , softened1 cup butter, softened
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 2 cups all-purpose flour 2 cups all-purpose flour
- Filling:
- 1 cup coarsely chopped pecans , toasted1 cup coarsely chopped pecans, toasted
- 1/2 cup golden raisins , (optional)1/2 cup golden raisins, (optional)
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 3/4 tsp cinnamon 3/4 tsp cinnamon
- 3/4 cup apricot jam 3/4 cup apricot jam
- Topping:
- 1 egg , lightly beaten1 egg, lightly beaten
- 2 tbsp coarse or granulated sugar 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.
- Keywords : Dessert; Hanukkah - Passover; Cream cheese; Apricots; Bake; Pecan;
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