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.
- Portion size 48 servings
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.
Nutritional facts <b>Per cookie:</b> about
- Sodium 58 mg
- Protein 1 g
- Calories 113.0
- Total fat 7 g
- Cholesterol 21 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 6.0