Rugelach in time for Hannukah

We are so happy to be celebrating both Christmas and Hannukah at SWEETTABLESCAPES. This year, with the  complete overlap, there can be latkes at the Christmas table , and since we’ve never tried our hand at Rugelach, it is time to give it a shot.

This easy recipe is a cinch and  everyone can choose their favorite filling…

2 1/2 cups all-purpose flour

1 cup unsalted butter, cut up

1 package (8 oz) cream cheese, softened

some raspberry and apricot preserve and some melted chocolate

1 cup finely chopped pecans

1. Pulse flour and butter in food processor until mixture resembles coarse meal. Add cream cheese and process until dough holds together. Divide dough into thirds. Flatten into disks; wrap and refrigerate for 1 hour.

2. Heat oven to 350F. Grease large cookie sheet. Set aside. Combine 1 TBsp sugar and 3/4 tsp cinnamon in a cup.

3. On a clean kitchen towel sprinkled generously with sugar, roll 1 disk into a 10-inch circle. Spread 3 TBsp preserves evenly on top, sprinkle with 1/3 cup pecans and 1 tsp cinnamon-sugar mixture.

4. Cut circle into 16 wedges. (As you can see, our circles were quite irregular, but fear not, it does not matter one bit for the finished product. It does NOT show!!) Beginning at outer edge, roll up each wedge. transfer to cookie sheet. Bake until golden, 15 to 20 minutes. Immediately transfer to wire racks and cool completely. repeat process with remaining dough. Makes 4 dozen.

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