I am by no means an expert baker, but I love to bake pastries almost as much as I love designing LI+J products. Here's a favorite recipe that I'm dusting off for an end of week fresh baked treat. They're easy to make and you're sure to love them. The only problem I've found is that they tend to disappear right after I make them - of course, the solution is also easy; just make a lot more of them! Enjoy!
Here's how to get started:
In an electric mixer with the paddle attachment, mix butter with cream cheese until creamy. Then add sugar, vanilla and flour. The dough may be a little lumpy at first, but if you mix it by hand a little bit, it will start to form into a ball.
Shape the dough into 4-5 balls roughly about the size of tennis balls and cover each with plastic wrap. Then put them in the refrigerator for about 2 hours (until they're firm).
On a pastry mat, cover the dough with the plastic and flatten it with a rolling pin until its about 1/8 inch thick. Be careful not to get the edges too thin!
Use your favorite fruit preserves for your filling. This part matters a lot. I use Bonne Maman. Spread a thin layer of the preserves on the flattened dough.
Then top it with a mix fruit, sugar, and walnuts. In this case, I put figs with the apricot preserves and raisins with the strawberry preserves.
Use a pizza cutter to cut the dough into 12 slices starting with 4 quarters and cutting each quarter into 3 slices.
Next, roll each slice from the outer edge inwards like a croissant and place each piece on a cookie sheet lined with parchment paper with the tip on the bottom.
Brush the top of each with milk and sprinkle with a sugar and cinnamon mix.
Bake them in the oven at 350 degrees for about 15-20 minutes or until the rugelach turns light brown.
That's it! Have them with coffee or cappuccino (or tea) and enjoy!
Here's what you need:
1 package (8 oz) cream cheese
2 sticks (1 cup butter)
1/4 cup granulated sugar
1 tsp. vanilla
2 cups flour
apricot and/or strawberry preserves
1/4 cup granulated sugar
1/4 cup light brown sugar
1 tsp. ground cinnamon
1 cup chopped walnuts
1/2 cup chopped calimyrna figs
1/2 cup mixed raisins
* For the filling, mix together the sugars, cinnamon, and walnuts. Divide evenly into two separate containers and add the figs to one and the raisins to the other.
2 tbsp. granulated sugar
2 tbsp. light brown sugar
1/2 tsp. ground cinnamon
1/4 cup milk
* For the topping, mix the sugars and cinnamon together.