• Polish Rugelach

    3 votes
    Polish Rugelach
    Prep: 70 min Cook: 20 min Servings: 64
    by Catherine Pappas
    920 recipes
    hope you enjoy these delightful little pleasures as much as my family and I have! Serve with tea or a good cup of coffee ! Enjoy with so much love! Catherine


    • Dough:
    • 1 cup unsalted butter, softened
    • 1 (8-ounce) package cream cheese, softened
    • ½ cup sugar
    • 2 ¾ all purpose flour
    • Filling:
    • 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


    1. 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 into ball and flatten wrap in plastic wrap and chill 1 hour. When ready, divide dough into four pieces.
    2. For filling: Combine ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in food processor and give it a few good chops. Set aside.
    3. Preheat oven to 350 degrees.
    4. Place 1 dough piece on floured work surface. Roll out dough to about 1/8 inch thickness. 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.
    5. 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.

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    • Claudia lamascolo
      Claudia lamascolo
      I dont think anyone else here would get a chance at these they look fabulous and the flavors are perfect!

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