Rugelach cinnamon walnut cookie
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 145.8
- Total Fat: 11.2 g
- Cholesterol: 24.3 mg
- Sodium: 41.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.6 g
- Protein: 2.0 g
View full nutritional breakdown of Rugelach cinnamon walnut cookie calories by ingredient
Introduction
Want to try to lighten up this recipe but here's the base recipe to start with. LOVE THESE.Jewish cookie popular at the holidays. Also can be drizzled with chocolate and chocolate powder in the filling, or made with a lemon poppy seed filling. Want to try to lighten up this recipe but here's the base recipe to start with. LOVE THESE.
Jewish cookie popular at the holidays. Also can be drizzled with chocolate and chocolate powder in the filling, or made with a lemon poppy seed filling.
Number of Servings: 32
Ingredients
-
* *Flour, white, 2 cup
* Salt, 0.25 tsp
* Butter, unsalted, 1 cup
* Cream Cheese, 8 oz
* Sour Cream, 0.3 cup
* Granulated Sugar, 0.5 cup
* Cinnamon, ground, 1 tbsp
* Walnuts, 1 cup, chopped
Directions
Step 1: In a large bowl, or food processor, pulse or stir flour and salt together.
Step 2: Cut cold butter and cream cheese into bits and add to flour mixture. Pulse with food processor, or mix with hands until crumbly.
Step 3: Stir in sour cream, dough will still be crumbly.
Step 4: Knead slightly, and shape crumbly mixture into 4 balls. Press each ball into a 1x3-inch disk, and wrap with plastic wrap.
Step 5: Chill in refrigerator for 2 hours, or up to 2 days.
Step 6: In a medium bowl, combine sugar, cinnamon, chopped walnuts, and raisins; set aside.
Step 7: Working with on disk at a time, flour a working surface and rolling pin. Roll dough out into 9-inch circle that is 1/8-inch thick.
Step 8: With a pizza cutter or knife, cut into 8 equal size wedges.
Step 9: Sprinkle each wedge with sugar/nut mixture.
Step 10: Roll wedges from wide to narrow, until you end up with a point on the outside of the cookie.
Step 11: Place on ungreased cookie sheet and chill for 20 minutes in refrigerator.
Step 12: Preheat oven to 350 degrees F.
Step 13: Bake in middle of oven for 22 minutes or until lightly golden. Immediately transfer cookies to cooling surface.
The Rugelach cookie recipe makes 32 cookies.
Number of Servings: 32
Recipe submitted by SparkPeople user CCKELLY3.
Step 2: Cut cold butter and cream cheese into bits and add to flour mixture. Pulse with food processor, or mix with hands until crumbly.
Step 3: Stir in sour cream, dough will still be crumbly.
Step 4: Knead slightly, and shape crumbly mixture into 4 balls. Press each ball into a 1x3-inch disk, and wrap with plastic wrap.
Step 5: Chill in refrigerator for 2 hours, or up to 2 days.
Step 6: In a medium bowl, combine sugar, cinnamon, chopped walnuts, and raisins; set aside.
Step 7: Working with on disk at a time, flour a working surface and rolling pin. Roll dough out into 9-inch circle that is 1/8-inch thick.
Step 8: With a pizza cutter or knife, cut into 8 equal size wedges.
Step 9: Sprinkle each wedge with sugar/nut mixture.
Step 10: Roll wedges from wide to narrow, until you end up with a point on the outside of the cookie.
Step 11: Place on ungreased cookie sheet and chill for 20 minutes in refrigerator.
Step 12: Preheat oven to 350 degrees F.
Step 13: Bake in middle of oven for 22 minutes or until lightly golden. Immediately transfer cookies to cooling surface.
The Rugelach cookie recipe makes 32 cookies.
Number of Servings: 32
Recipe submitted by SparkPeople user CCKELLY3.
