Raspberry Rugelach

READY IN: 2hrs 45mins

INGREDIENTS

  • 12 cupbutter, at room temperature
  • 4ouncescream cheese, at room temperature
  • 1cupall-purpose flour
  • 14 cupgolden raisin, chopped
  • 14 cup packed light brown sugar
  • 14 teaspoonground cinnamon
  • 14 cupseedless raspberry preserves, melted
  • 1egg, lightly beaten
  • 2tablespoonsconfectioners’ sugar
  • NUTRITION INFO

    Serving Size: 1 (24) g

    Servings Per Recipe:24

    Calories: 97.2

    Calories from Fat 51 g 53 %

    Total Fat 5.7 g 8 %

    Saturated Fat 3.4 g 17 %

    Cholesterol 23.1 mg 7 %

    Sodium 53.9 mg 2 %

    Total Carbohydrate10.6 g 3 %

    Dietary Fiber 0.2 g 1 %

    Sugars 5.6 g 22 %

    Protein 1.2 g 2 %

    DIRECTIONS

  • On medium-high speed, beat butter and cream cheese until fluffy, 2 minutes.Reduce speed to low; gradually beat in flour until dough forms.Wrap dough in plastic wrap; refrigerate 1 hour.
  • Preheat oven to 350 degrees.Line baking sheets with parchment paper.Combine raisins, brown sugar and cinnamon.Divide dough into two pieces.On lightly floured surface, roll out one dough piece into 12×8" rectangle.Brush with 2 T. preserves, leaving 1/2" border on long sides.Evenly sprinkle half of sugar-raisin mixture over preserves.Starting with one long side, roll up dough jellyroll style.Repeat with remaining dough, preserves and sugar-raising mixture.
  • Brush tops of dough logs with egg.Cut into 1"-wide slices.Place slices, glazed side up, 1-1/2" apart on baking sheets.Bake 15 minutes or until lightly browned and baked through in center.Cool on pans on racks.Sprinkle with confectioners’ sugar.
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