Thursday, November 25, 2010


This is a recipe from Martha Stewart that I wanted to try and I am glad I did! There are many recipes that I try and do not post on the blog because I don't feel they are worthy. I know everyone has different tastes but if yours is anything like mine you might want to try these :) On the Martha Stewart Show these were called “Ruguh-Love” because the bakery that shared the recipe said that customers can never remember the name so they always ask for that cookie they love :)


For the dough:
1 cup unsalted butter
8 ounces cream cheese
1/2 teaspoon salt
2 cups flour, plus more for work surface

For the filling:
1 cup preserves (they used raspberry and apricot on the show - I used strawberry)
3/4 cup chopped walnuts

For the coating*:
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted


Dough: mix together butter, cream cheese, and salt. Add flour and mix until dough has formed. Turn out onto work surface and cut into 4 equal pieces; wrap each piece with plastic wrap and refrigerate until chilled, about 2 hours.

Preheat oven 350 degrees. Line a baking sheet with a nonstick baking mat (I do not have one of these yet so I simply used nonstick foil); set aside.

Unwrap 1 piece of dough and place on a floured work surface. Roll into an 11" round and, using a pizza wheel, cut into 8 equal wedges. Repeat process with remaining pieces of dough.

To fill: Spread 1 heaping teaspoon preserves on each piece of dough; sprinkle each with 1 teaspoon nuts. Starting with the short side of the triangle, roll up each piece to enclose the filling. Repeat process with remaining dough, preserves, and nuts.

The coating: In a small bowl, mix together sugar and cinnamon. Dip each rugelach first in melted butter and then in sugar mixture to coat. Place on the baking sheet 1/2 inch apart.

Transfer baking sheet to oven and bake until browned and caramelized, about 35 minutes. Let cool for 30 minutes before serving.

*Maybe it was because I was new to this recipe but I did need to use more of the coating to finish the process for all 32 of my rugelach. So, make sure you have extra ingredients just in case you run into the same situation.

Once mine cooled I stored them in an airtight container. They tasted good the first day but I actually found that I LOVED them the next day!! I'm curious to try making it with apple pie filling or apple butter some time :)

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