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You are here: Home / holidays / Candied Chestnut & Cranberry Rugelach

Candied Chestnut & Cranberry Rugelach

December 19, 2009 by Suzie the Foodie 7 Comments

Rugelach

I was asking people at the Canadian Food Network forums for the best holiday cookie ideas and Ava suggestion this Rugelach recipe. I had never heard of them before but wow, they looked absolutely delicious and realized I could use my candied chestnuts for the filling. Rugelach is apparently a Jewish pastry which I had no idea while I was making them and guess that there is a little touch of Christmas to them with their chestnut and cranberry filling.

Rugelach

I decided to make half the recipe since I had many different kinds of cookies to make and limited resources. I was excited because I had never made a cream cheese cookie dough before but had heard so much about it. It was also nice to make this in the food processor: 1 cup of flour, 1/8 tsp salt, 1/2 cup cold unsalted butter cut up, half a package of cream cheese, a little less than 1/4 cup of sour cream and 1/4 cup sugar. Mix until crumbly. You can tell by the picture that there are lots of little separate chunks of butter and cream cheese so I did not overwork the dough. No loose flour means it will be easy to come together. Divide dough in half, shape into disc and cover in plastic wrap for an hour. (The recipe says two but it was not necessary and I had a lot of baking to do!)

Rugelach

The original recipe calls for 1/2 tbsp of cinnamon, 1/2 cup of finely chopped walnuts and 1/4 cup of raisins but I used my candied chestnuts and strawberry-flavoured dried cranberries instead.

Rugelach

Ready to roll! I rolled it out into 9″ rounds like the recipe says:

Rugelach

I covered it with the filling and pressed the filling into the dough. I even trimmed the second batch with a pizza cutter for a pretty edge. You were supposed to cut it into 12 portions but the best I could do was eight, I am really not good with reading instructions and they looked fine to me.

Rugelach

I rolled up the cookies from wide side to narrow tip and some of the filling fell out so I put it back inside.

Rugelach

Pretty already! I baked in a preheated 350F oven for around 18-20 minutes, you are supposed to have them in there for 22 minutes but I like my pastries very lightly golden:

Rugelach

These were perfect and wow, were they ever flakey! Now they were not as spirally as most rugelach seem to be, mine looked more like a turnover but who cares?! They were so yummy, now I wish I had made the whole batch, these are totally worth it.

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Filed Under: baking, cookies, holidays Tagged With: cookies, holidays, homemade, rugelach, Suzie the Foodie, tutorial

Comments

  1. leel says

    December 19, 2009 at 4:04 pm

    wow! you just pull out all the stops consistently dont you?! you are one awesome foodie, suzie! this recipe looks delish. Not sure I will get a chance to try it this season, but I will definitely point friends to this post if they are looking for something new and amazing to try. Happy Saturday 🙂

    Reply
  2. Jamie Ridler says

    December 19, 2009 at 4:48 pm

    these look fantastic! What a special holiday treat.

    Reply
  3. Beatrice says

    December 19, 2009 at 5:08 pm

    I’ve eaten plenty of rugelach, but never made my own. These look fantastic.

    Reply
  4. Debra She Who Seeks says

    December 19, 2009 at 6:49 pm

    I’m drooling!

    Reply
  5. aliceinparis says

    December 19, 2009 at 8:15 pm

    Sometimes I can hardly bear visiting here! The food looks SO YUMMY!!!

    Reply
  6. cookbookapprentice says

    December 21, 2009 at 4:22 pm

    I’ve eaten LOTS of Rugelach over the years, it’s a family staple but I’ve never made it or seen it with this filling. Usually I have chocolate, apricot, cinnamon or raspberry filled rugelach.They look wonderful!

    Reply
  7. amelia says

    December 22, 2010 at 5:06 pm

    Ooooooh this is a definite ‘going to make it;!! Looks so good!!

    Reply

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