In case you did not know, Catherine from Living the Gourmet is my Mom! She is also a contributer to Il Dolce Bacio. But today, she is guest posting!
Thank you for sharing this lovely Rugelach recipe with us, Mom!
I enjoyed these immensely. The pasty dough was sweet, flaky, and soft! The filling is a mixture of cocoa, dried fruits, nuts and spices like cinnamon and nutmeg!
(Adapted from cooksrecipes.com)
Makes approximately 64 cookies.
1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
½ cup sugar
2 ¾ all purpose flour
¾ cup sugar
2/3 cup dried cranberries and raisins mixed
2/3 cup chopped toasted walnuts or almonds
½ cup unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 tablespoons cocoa powder
For dough: Beat butter and cream cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour. Gather dough into ball and gently knead until smooth. Gather each into ball; flatten into disks. Wrap in plastic wrap and chill 1 hour.
For filling: Mix ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in small bowl to blend. Set aside.
Preheat oven to 350 degrees.
Place 1 dough disk on floured work surface. Roll out dough. Spread 3 tablespoons filling over round, leaving ½ - inch border. Cut round into 1/8 in. wedges. Starting at wide end of each wedge, roll up tightly and completely to tip.
Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Bake until golden, about 20 minutes. Repeat with remaining 4 disks.
Thank you Mama!