Originating in eastern Europe, rugalahs are one of the most anticipated Hanukkah treats.
- Portion size 40 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn 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.
Nutritional facts Per cookie: about
- Sodium 38 mg
- Protein 2 g
- Calories 139.0
- Total fat 9 g
- Potassium 55 mg
- Cholesterol 19 mg
- Saturated fat 5 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 7.0