Rugelach

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rugelach

Rugelach

For the Dough:

Ingredients

  • 430g       All-purpose flour
  • 2g           Coarse kosher salt
  • 115g       Butter
  • 230g       Cream Cheese
  • 115g       Sugar
  • 60g         Egg yolks
  • 10g         Vanilla extract

For the Filling:

Ingredients

  • 300g       American Almond® Cinnamon Schmear
  • 120g       Walnuts, toasted and chopped
  • 150g       Raisins

Directions

  1. Whisk the flour and salt in a bowl.
  2. Beat butter and cream cheese until smooth.
  3. Add the sugar, yolks, and vanilla until combined.
  4. Using the dough hook, add the flour mixture until dough holds together.
  5. Divide the dough into 4 equal pieces and shape each into a 6″ disk. Wrap and refrigerate.
  6. Roll each rugelach disk into a 10″ circle and spread with American Almond® Cinnamon Schmear.
  7. Sprinkle each disk with 1/4 of the nuts and raisins.
  8. Roll disk into a log and refrigerate until firm. Slice log into 10 pieces.
  9. Bake the rugelach on a parchment-lined pan at 350°F for 33-35 minutes.

Recipe courtesy of American Almond® – www.americanalmond.com