Whew, TWD is now only every two weeks, and those weeks seem to go by quickly! We're back this week with Rugelach, a cookie made of sour cream or cream cheese dough and filled with dried fruit, nuts, fruit preserves, cinnamon, chocolate, among others.
This recipe starts with a cream cheese dough, made of flour, cream cheese and butter. I made mine in a food processor. Shape it in a ball, flatten in a disk, and chill.Before you look at this next picture, I have a confession. I chickened out in using an apricot or prune lekvar. I actually have a personal rule to not eat anything with apricots or prunes because I hate them. As the mom of small children, we never use that word, but I will now. I hate them. Soooo, I used raspberry preserves.
Sprinkle cinnamon and sugar over the preserves.
Before you look at the next picture, I have another confession. I used chocolate as Dorie posted in Baking From My Home to Yours. And I didn't use dried fruit, cuz that's gross. Oh, and also I forgot to get any kind of nut when I went to the grocery store. So we're just going with chocolate and fruit.
Roll it up jelly-roll style and chill. Again.
After it's nice and chilly, you brush the roll with egg wash, slice and roll in cinnamon and sugar.
Bake for 25-30 minutes (mine took 20) at 375 degrees F. I didn't wait to take a picture of the baked ones because I'm about to go to bed, but imagine these are de-panned and arranged nicely on a plate.
My husband and I just popped a couple of these in our mouths and were quite pleased. The actual cookie part is pretty delicious- crisp, buttery, and slightly tart from the cream cheese. I quartered the recipe because we have treats coming out our ears right now (red velvet sheet cake post to come). Although these were good, I'm not sure I would make them again. I'm not really a fruit cookie kind of person, but if you are, you should try these! And don't forget the chocolate. 'Cuz it makes everything better. Margaret and Jessica will have the recipe!