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You are here: Home / Dessert / WORLD’S BEST RUGELACH!

WORLD’S BEST RUGELACH!

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

December 29, 2011 by Hugs & Cookies xoxo 13 Comments

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HERE IS THE BEST RUGELACH ON THE PLANET OF RUGELACHS! THESE ARE FILLED WITH RASPBERRY JAM AND MINI CHOCOLATE CHIPS AND SOME WITH STRAWBERRY JAM AND BROWN SUGAR. THEN SPRINKLED WITH A COZY BLANKET OF POWDERED SUGAR!!!! RECIPE COMING! WARNING….THESE ARE HIGHLY DELISH AND HARD TO RESIST!!!

RECIPE FROM INA!!! (SEE BOTTOM FOR MY NOTES ON FILLINGS)

Ingredients

 

  • 8 ounces cream cheese, at room temperature
  • 1/2-pound unsalted butter, at room temperature
  • 1/4 cup granulated sugar plus 9 tablespoons
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup raisins
  • 1 cup walnuts, finely chopped
  • 1/2 cup apricot preserves, pureed in a food processor
  • 1 egg beaten with 1 tablespoon milk, for egg wash

 

Directions

 

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
NOTE: I FILLED MINE WITH RASPBERRY JAM AND MINI CHOC CHIPS. THE REST WERE FILLED WITH STRAWBERRY JAM AND A COMBO OF WHITE AND BROWN SUGARS.

rugelach

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Filed Under: Cookies, Dessert, Hanukkah, Holidays

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Alice says

    December 29, 2011 at 9:32 pm

    My Mom is using a similar recipe. These little pastries melt in your mouth… I am tempted to make a batch tonight! 🙂

    Reply
  2. DANIELLE-HUGS and COOKIES XOXO says

    December 29, 2011 at 9:34 pm

    ALICE-I COULD EAT THE WHOLE BATCH MYSELF!! HAHAAHAHAH ENJOY!

    Reply
  3. Jennifurla says

    December 30, 2011 at 12:48 am

    Oh yum, these look fabulous. happy New year.

    Reply
  4. Dani says

    December 30, 2011 at 2:43 am

    Can’t wait to make these!! Thanks for sharing! 🙂

    Reply
  5. Erica (Irene) says

    December 30, 2011 at 6:57 am

    These look amazingly delicious….
    erica/teacup

    Reply
  6. DANIELLE-HUGS and COOKIES XOXO says

    December 31, 2011 at 2:33 am

    THANKS EVERYONE AND HAPPY NEW YEAR!!! XOXO

    Reply
  7. Jessie says

    September 4, 2012 at 1:45 pm

    This looks a lot like my moms recipe, which you seldom see, so I know it’s good! Thank you for participating!!

    Reply
  8. Busy In Brooklyn says

    September 5, 2012 at 2:37 am

    I love the fillings of raspberry jam and chocolate chips and strawberry jam with brown sugar, I’ll definitely be giving them a try!

    Reply
  9. Blima N. says

    September 5, 2012 at 4:44 am

    I always make pomegranate chicken

    Reply
  10. gail says

    September 6, 2012 at 5:48 pm

    honey cake
    gkuroda(at)gmail(dot)com

    Reply
  11. Sarah Rinah says

    September 11, 2012 at 4:52 am

    simply apples dipped in honey

    sarahrinah(at)gmail.com

    Reply

Trackbacks

  1. Anatomy of a Super Salad, & a Rosh Hashanah Blog Party!!! | Rivki Silver's blog says:
    April 1, 2014 at 11:22 am

    […] Danielle of Hugs and Cookies xoxo made The World’s Best Rugelach […]

    Reply
  2. Roasted beets & butternut (Plus: Giveaway + Rosh Hashanah Blog Party!) {CONTEST CLOSED} « More Quiche, Please says:
    September 16, 2014 at 12:37 am

    […] Danielle of Hugs and Cookies xoxo made The World’s Best Rugelach […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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