Rugelach
SERVES: 66 COOK TIME: 20 minutes TOTAL TIME: 50 minutes
Ingredients
Cookie
3⁄4 cup butter or margarine, softened
1 cup sugar
3 eggs whites
2 tablespoon maple syrup
3 3⁄4 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon salt
Filling
1 can Solo Almond Filling or Solo Raspberry Filling
1 cup finely chopped nuts (walnuts, almond, hazelnut or pecans)
1⁄2 cup currants
1⁄2 cup milk
1 teaspoon brandy extract or rum extract
6 tablespoon melted butter or margarine for brushing Sugar for sprinkling
Instructions
To bake this rugelach recipe, beat butter, sugar, eggs, and maple syrup in large bowl until thoroughly blended. Combine flour, baking powder, cinnamon, and salt. Stir vigorously in butter mixture until stiff, pliable dough. Divide dough into 3 equal-size pieces, wrap each piece separately in waxed paper, and refrigerate 3 to 4 hours or overnight. Or you can use Pillsbury cresent rolls or cresent dough sheets in place of the dough as an easy faster choice, but still delicious!
To make the rugelach filling, combine Almond Filling or Raspberry filling, chopped nuts, currants, milk, and brandy extract in medium-size bowl. Stir until blended and set aside. Preheat oven to 350° F. Grease baking sheets and line with parchment paper or aluminum foil. Roll out 1 piece of dough on lightly floured surface with floured rolling pin. Roll to 11-inch square and brush with melted butter. Spread one-third of nut filling evenly over dough. Cut dough in half lengthwise. Cut each half into eleven 1-inch wide strips with pizza cutter or sharp knife. Roll strips, jelly-roll style, and place, seam side down, on lined baking sheets about 1 inch apart. Brush with melted butter and sprinkle with sugar, if desired. Repeat with remaining dough and filling. Bake 18 to 20 minutes or until golden brown. Cool on baking sheets on wire racks 1 minute. Remove from baking sheets and cool completely on racks.
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