We have very generous neighbors, they bring us delicious fresh ricotta, farm fresh eggs, jarred tomatoes and their own wine. I am always at a loss as to what I can give them as a treat to return the favor and at this point, they may be tired of my banana bread, though who could ever tire of banana bread?

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I had made rugelach for the first time for my Rosh Hashanah feast and after realizing that even though they appeared to be a complete disaster, they were actually delicious and not as ugly as I had feared that they would be. I decided that I would give it a try again, doubled the recipe for an army and made apricot and rasberry rugelach for all of my neighbors and the teachers at my daughter’s school.

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Who knows if they ate them, Italians have blinders when it comes to food, the batch that I made for my own family have been sitting there and I can attest to the fact that they are delish, I ate several during the cooling process.




  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/2 cup plus 4 teaspoons sugar
  • 1 teaspoon cinnamon
  • 1 cup apricot preserves or raspberry jam
  • 1 cup loosely packed golden raisins, chopped
  • 1 1/4 cups walnuts (1/4 lb), finely chopped
  • Milk for brushing cookies

Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.

Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.

Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.

Whisk 1/2 cup sugar with cinnamon.

Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.

Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)

Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.

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One Year Ago: Merano / Meran, Alto Adige / Südtirol & Marketing for our Christmas Feasts

Two Years Ago: Latkes, Creamy Carrot Soup with Poppy Seeds & Rigatoni with Octopus and Artichokes

Three Years Ago: Classic Meatloaf & Pasta al Forno with Collards and Baked Eggs

Four Years Ago: Brasato alla Birra, Torta di Riso e Zucchine, Risotto ai Funghi Porcini, Spaghetti With Roasted Cauliflower, Tomatoes and Olives & Stuffed Acorn Squash

Five Years Ago: Swedish Meatballs, Penne alla Boscaiola, What to do with Leftover Meatballs! & Maple Pear Upside-Down Cake

Six Years Ago: Cotolleta alla Milanese, Polpo alla Luciana, Calamarata with Octopus Heads and Clams, Ligurian Shop Windows, Puntarelle, Ristorante in Lavagna, Spaghetti with Calamari and Artichokes & Cornetto Salato with Prosciutto di San Daniele


~ by italicious on December 26, 2014.

2 Responses to “Rugelach”

  1. wow they look perfect! I would love to try to make this for a dinner party.

  2. These look absolutely delicious!!!

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