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Orange Cranberry Rugelach
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Servings:
32 cookies
Author:
Barbara Schieving
Cook Time
25 minutes
Total Time
25 minutes
Course:
Cookies
Keywords:
cookie
dessert
baking
recipe
12 Weeks of Christmas Cookies
food
🧂 Ingredients
4 ounces
cold cream cheese
cut into 4 pieces
1
stick
8 tablespoons cold unsalted butter, cut into 4 pieces
1 cup
all-purpose flour
¼ teaspoon
salt
⅔ cup
orange marmalade
¼ cup
chopped pecans
finely chopped
¼ cup
chopped golden raisins and dried cranberries
1
large egg
1 teaspoon
cold water
2 tablespoons
sugar
preferably coarse sugar
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Instructions
1
Let the cream cheese and butter rest on the counter for 10 minutes, so it's
slightly softened but still cool.
2
Combine flour and salt, cut butter and cream cheese into flour with a pastry
blender or two knives until crumbly. Shape into two disks, wrap the disks in
plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped
airtight, the dough can be frozen for up to 2 months.)
3
Line two baking sheets with parchment or silicone mats.
4
SHAPE THE COOKIES: If the dough is too firm to roll easily, leave it on the
counter for about 10 minutes. On a lightly floured surface, roll the dough into
a 12-inch circle.
5
Stir marmalade until it liquefies. Spread a thin layer of marmalad over the
dough, and scatter half of the nuts and fruits on top.
6
Cover the filling with a piece of wax paper and gently press the filling into
the dough, then remove the paper and save it for the next batch.
7
Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or
triangles. (The easiest way to do this is to cut the dough into quarters, then
to cut each quarter into 4 triangles.)
8
Starting at the base of each triangle, roll the dough up so that each cookie
becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure
the points are tucked under the cookies, and refrigerate.
9
Repeat with the second disk of dough, and refrigerate the cookies for at least
30 minutes before baking. (The cookies can be covered and refrigerated overnight
or frozen for up to 2 months; don't defrost before baking, just add a couple of
minutes to the baking time.)
10
Preheat the oven to 350 degrees F.
11
Stir the egg and water together, and brush a bit of this glaze over each
rugelach. Sprinkle the cookies with the sugar.
12
Bake the cookies for 20 to 25 minutes until they are puffed and golden. Transfer
the cookies to racks to cool to just warm or to room temperature.
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