Description
A sweet and tangy pastry filled with cranberry jam and nuts, perfect for holiday baking.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4 ounces cream cheese, cold and cubed
- 1/4 cup cranberry jam
- 1/4 cup finely chopped walnuts
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
- Mix flour and salt in a bowl.
- Cut in butter and cream cheese until dough forms.
- Divide dough into two discs, wrap in plastic, and chill for 1 hour.
- Roll each disc into a 1/8-inch thick circle.
- Spread cranberry jam and sprinkle walnuts over the dough.
- Cut into 8 wedges and roll each wedge from the wide end to the tip.
- Place on a baking sheet, brush with egg wash, and sprinkle with sugar.
- Bake at 350°F for 20-25 minutes until golden brown.
Notes
- Chill dough properly for easier handling.
- Use any nut of your choice.
- Store in an airtight container for up to 3 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 rugelach
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
