created: 2011-12-21 15:54:00
Everyone knows Irish Catholics make the best rugelach. Must be the guilt. Adapted from Canadian Living Magazine.
Ingredients Pastry 1 pkg cream cheese, softened 1 cup butter, softened 2 tbsp granulated sugar 2 cups all purpose flour Filling 1 cup toasted slivered almonds 1/2 cup raisins 1/4 cup granulated sugar 1/4 cup packed brown sugar 1 tsp cinnamon 3/4 cup apricot jam (needs to be smooth enough for spreading) Topping 1 egg, lightly beaten 2 tsp granulated sugar (or coarse, if you have it) Directions To make pastry: Beat cream cheese with butter until fluffy. Beat in sugar. Using wooden spoon, gradually stir flour mixture into cheese mixture, about 1/2 cup at a time With lightly floured hands, form dough into ball. Cut into quarters and shape each into rounds. Chill for at least 3 hours or up to 24 hours. Let dough stand for at least 15 minutes before rolling out. Line baking sheets with parchment paper. Set aside To make filling: Combine almonds, raisins, brown and white sugar, and cinnamon. Divide evenly among four small bowls. Set aside. To prepare rugelach: Preheat oven to 350F On lightly floured surface, roll out each portion of dough into circle about 12 inches round and 1/4 inch thick. Spread 3 tbsp of jam over each circle Sprinkle each circle with one-quarter of the almond mixture (one bowl per circle) Using sharp knife, cut each circle into 4 pie-shaped wedges. Then cut each wedge into 3 smaller wedges Starting at wide edge of each wedge, roll up to form crescent. Place on prepared pans Brush each crescent with beaten egg; sprinkle with sugar Bake about 30 minutes or until slightly puffed and cool to the touch Let cool on racks