Or freeze for up to 3 months and thaw overnight in the refrigerator before using. Recipe Ingredients: Dough: 1 cup unsalted butter, softened 1 (8-ounce) package cream cheese, softened 1/2 cup granulated sugar 2 3/4 cups all purpose flour 1 teaspoon salt Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day.

Turn dough out onto the counter and press into a ball.

This recipe makes 18 servings with 216 calories, 3g of protein, and 13g of fat each. Add it to the dry ingredients, and mix it again. Preparation. It is a good option if you're following a vegetarian diet. 2. Dusted with powdered sugar for extra sweetness. Perfect for Christmas brunch. Polish Rugelach with Variations. For 39 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals.

Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. In a separate bowl mix 1 cup of sour cream, sugar, 2 egg yolks and vanilla.

Divide into 4 equal pieces, flattening each piece into a 1-inch-thick disk. Rugelach are the most perfect, tender, crescent shaped cookies that I have loved forever. Ingredients (13) : For dough: 1 cup (2 sticks) unsalted butter, room temperature 1 8-ounce package … Polish Rugelach recipes Results: 1 - 10 of 409 with Don't like pepper? Note look at Natasha's direction on how to prepare poppyseeds Day 11 of 12 Days of Cookies: Poppyseed Rugelach - … Recipes; Videos (0) polish rugelach - More like this. try 'no pepper'.

Add the sugar, salt, cinnamon, and vanilla and gently simmer over low heat until almost all the water is absorbed and the raisins have turned plump, anywhere from 30 to 60 minutes, depending on the heat and and size of the pan. For dough: Blend first 3 ingredients in processor. RECIPE: RUGELACH 1 1/4 cups all purpose flour (310 ml) 1 tbsp. Head to the store and pick up walnuts, butter, cranberries, and a few other things to make it today. A sweet pastry, rugelach (also called walnut horns) are made in the form of a crescent by rolling a triangle of dough around a filling. For the raisin filling: Dump the raisins in a medium saucepan and pour in just enough cold water to cover. Soft little rugelach cookies with the most tastiest homemade poppy seed filling. Wrap each disk in plastic wrap … This recipe is liked by 2 foodies and cooks.