This special Hannukah treat has a light and crisp yet buttery pastry dough with a slightly sweet cinnamon filling.
Rugelach
Rated 5.0 stars by 1 users
Category
Holiday Favorites
Author:
Chef Catherine
Ingredients
Pastry dough (All purpose or GF flour, regular or dairy free butter, cream cheese, vanilla extract, sugar, regular or plant based eggs)
Preserves (apricot, strawberry, raspberry)
Chopped walnuts
Chopped dried fruits (cranberries, raisins)
Mini chocolate chips
Filling Options
Directions
Divide the dough into 2 balls, wrap each with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350 degrees.
On a lightly floured surface, roll each dough ball into a 9 inch round and using a pizza cutter or knife, cut into 12 equal wedges (like a pizza pie).
Before separating the wedges evenly spread the round with 2 tbsp preserves.
Sprinkle 1/4 cup of filling of your choice and press them down gently to adhere to the dough.
Starting with the wide end of each wedge, roll up into 24 cookies.
Place on a baking sheet with the tip pointing down and brush with egg wash.
Bake for 20-25 minutes or until golden.
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