Our first recipe post is Raspberry Pecan Rugelach. These were a special request for a dinner party at our neighbours’ and I was hesitant about making them because I knew it will take some time and I was just so busy with work. So I thought I would make the cookies a week in advance and freeze them, and then all I have to do that night is bake them. The jam filling didn’t fair too well in the freezer because it started to seep out from the dough and got all over the top of the cookies. I was a bit worried about how it will turn out, especially since it’s something I have to bring to a friend’s house. Well, after a brush with egg wash and a sprinkle of sugar…voila! You have a batch of lovely cookies. Everybody at the dinner party loved it. Not a crumb left.
The tender dough comes from the cream cheese. It’s a block of cream cheese and a cup of butter. Yes, both. That’s why I don’t make these too often because my husband will inhale it. That’s not a good thing. These little cookies are not too sweet and has a nice texture with the pecans. When these are baking, the jam filling oozes out and turns into chewy goodness. It does take a little bit of prep with the dough, but once you taste these little puppies, you will say it’s worth it because you can’t stop eating just one.
As you will see, my cookies are all irregular sizes. Some large and some very small. That’s because if you don’t roll out your dough into a perfect circle to cut into pie wedges, then that’s what you’ll get. But that’s okay, the little ones are very cute.
Here’s the recipe for Raspberry Pecan Rugelach.
1 x 250g packaged cream cheese, softened
1 cup butter, softened
2 tbsp sugar
2 cups all purpose flour
1 cup toasted coarsely chopped pecan
1/2 cup golden raisins (optional)
1/4 cup sugar
1/4 cup packed brown sugar
3/4 tsp cinnamon
3/4 cup raspberry jam
2 tbsp granulated sugar
1. Preheat oven to 350F (180C)
2. In bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into ball; cut into quarters and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day. Let stand at room temperature for 15 minutes before rolling.
1. In small bowl, combine pecans raisins (if using), granulated and brown sugars, and cinnamon. In separate bowl, stir jam with 1 tsp (5ml) water until spreadable.
2. On lightly floured surface, roll out 1 found of dough into 11-inch (28cm) circle. Carefully spread 3 tbsp (50 ml) of the jam evenly over top. Sprinkle with one-quarter of the nut mixture. Using sharp knife cut circle into 12 pie-shaped wedges. Starting from wide end, roll up each wedge to from crescent shape. Place on foil or parchment-lined baking sheets; refrigerate for 30 minutes. Repeat with remaining dough and filling.
1. Beat egg lightly; brush over surface of chilled cookies. Sprinkle sugar over top. Bake in oven for about 25 minutes or until golden brown. Let cool on racks.
Enjoy! And thanks for stopping by.