Raspberry Cherry Rugalah

By The Canadian Living Test Kitchen

63 people added this to their Recipe Box

This recipe makes 48 servings

Nutritional Info
Per cookie: about	-
cal	136136 cal
pro	2 g2g pro
total fat	9 g9g total fat
sat. fat	4 g4g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	22 mg22mg chol
sodium	59 mg59mg sodium
% RDI:	-
calcium	22 calcium
iron	44 iron
vit A	77 vit A
folate	55 folate

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Ingredients

1 pkg cream cheese , softened1 1pkg pkgcream 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:
1-1/2 cups chopped pecans 1-1/2 1-1/2cups cupschopped pecanpecans
1-1/2 cups dried cherries , chopped1-1/2 1-1/2cups cupsdried cherries, chopped
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
1/2 cup seedless raspberry jam 1/2 1/2cup cupseedless raspberry jam
Topping:
1 egg , lightly beaten1 1eggeggs, lightly beaten
1 oz bittersweet chocolate , melted1 1oz ozbittersweet chocolate, melted

Preparation

Line 2 rimless baking sheets with parchment paper; set aside.

In large bowl, beat cream cheese with butter until fluffy; beat in sugar. Add flour in 2 additions, stirring to combine. Form into rectangle; cut into quarters. Wrap each in plastic wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Filling: In small bowl, combine pecans, cherries, granulated sugar and brown sugar; set aside.

On lightly floured surface, roll out 1 of the dough quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread with 2 tbsp (25 mL) of the jam; sprinkle with one-quarter of the nut mixture. Starting at long side, tightly roll up into log. Repeat with remaining dough. Refrigerate until firm, about 30 minutes.

Cut each log into twelve 1-inch (2.5 cm) thick slices; arrange upright 1/4 inch (5 mm) apart on prepared pans.

Topping: Brush egg over top of each cookie. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 25 minutes. Let cool on pans on rack for 10 minutes. Transfer to racks; let cool completely. Drizzle with chocolate. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)

Source : Canadian Living Magazine: December 2005