CRANBERRY RUGELACH
A sweet/tart version of the traditional Hanukkah treat.
Provided by Mikekey *
Categories Cookies
Time 2h45m
Number Of Ingredients 14
Steps:
- 1. Beat together butter and cream cheese in a mixing bowl with electric mixer on medium to high speed for 1 minute. Beat in the 2 tbsp. honey till combined. Beat or stir in flour till just combined.
- 2. Divide dough into four equal parts. Cover with plastic wrap and chill for 1 to 2 hours.
- 3. For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1 tbsp. sugar, and 1 tsp. cinnamon in a medium bowl. Set aside.
- 4. Preheat oven to 350F. Line cookie sheets with parchment paper and spray lightly with nonstick spray.
- 5. Roll one portion of dough on a lightly floured surface into a 9-inch circle. Spread one-fourth of the filling over circle to within 1/2 inch of edge.
- 6. Lightly press filling into dough. Cut pastry into 12 wedges. Beginning at wide end, roll up each wedge. Place rolls, point side down, on prepared cookie sheet. Repeat with remaining dough and filling.
- 7. Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon. Brush rolls with milk and sprinkle with cinnamon and sugar mixture.
- 8. Bake for 15 to 18 minutes or till golden. Transfer cookies to wire racks. Cool.
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Kimberly mutetse
[email protected]These rugelach were a bit too sweet for my taste, but they were still very good. The cranberry filling was delicious and the cream cheese filling was rich and creamy. The dough was also very flaky and buttery. I would definitely make these again, but
wahida matloob
[email protected]These rugelach were delicious! The cranberry filling was perfectly tart and sweet, and the cream cheese filling was rich and creamy. The dough was also very flaky and buttery. I would definitely make these again.
Md Foridul islam
[email protected]I thought these rugelach were just okay. The filling was a bit too tart for my taste and the dough was a bit too dry. I think I would have liked them better if the filling had been sweeter and the dough had been more flaky.
Nati Abebaw
[email protected]These rugelach were a bit too sweet for my taste, but they were still very good. The cranberry filling was delicious and the cream cheese filling was rich and creamy. The dough was also very flaky and buttery. I would definitely make these again, but
Tyson Haitange Ngesheya
[email protected]I thought these rugelach were delicious! The cranberry filling was perfectly tart and sweet, and the cream cheese filling was rich and creamy. The dough was also very flaky and buttery. I would definitely make these again.
Idrees Gaming YT
[email protected]These rugelach were just okay. The filling was a bit too tart for my taste and the dough was a bit too dry. I think I would have liked them better if the filling had been sweeter and the dough had been more flaky.
The All Rounder
[email protected]I'm not sure what went wrong with my rugelach, but they turned out really dry and crumbly. The filling was also very bland. I followed the recipe exactly, so I'm not sure what happened.
Robert Skillion
[email protected]These rugelach were a disappointment. The cranberry filling was too tart and the cream cheese filling was too bland. The dough was also dry and crumbly. I would not recommend this recipe.
Paige Playford
[email protected]I've made these rugelach several times now and they are always a hit. They're the perfect combination of sweet and tart, and the dough is always flaky and delicious. I love that I can make them ahead of time and freeze them, so I always have a batch
Adil Muhammad
[email protected]These rugelach were delicious! The cranberry filling was the perfect balance of tart and sweet, and the cream cheese filling was rich and creamy. The dough was also very flaky and buttery. I would definitely make these again.
nimra Doll
[email protected]I'm not a huge fan of cranberries, but I thought I'd give this recipe a try. I'm so glad I did! The cranberry filling was tart and tangy, and it paired perfectly with the cream cheese filling. The dough was also very flaky and buttery. I will definit
kelly Ann brooks
[email protected]These rugelach were a bit more time-consuming to make than I expected, but they were definitely worth it. The filling was delicious and the dough was flaky and buttery. I would definitely make these again for a special occasion.
Omole Olajide
[email protected]I made these rugelach for my Christmas party and they were a huge hit! Everyone loved them. They were so easy to make and they turned out so beautiful. I will definitely be making these again.
quheku amo
[email protected]These rugelach were delicious! The cranberry filling was tart and tangy, and the cream cheese filling was rich and creamy. The dough was also very flaky and buttery. I will definitely be making these again.
Sunil Bardewa
[email protected]I've tried a lot of different rugelach recipes, but this one is by far my favorite. The cranberry filling is perfectly tart and sweet, and the cream cheese filling is rich and creamy. The dough is also very flaky and buttery. I highly recommend this
Brandy thibodeaux
[email protected]These cranberry rugelach are so easy to make, and they're always a hit with my friends and family. The dough is simple to work with, and the filling is just the right amount of sweetness and tartness. I love that I can make them ahead of time and fre
Dipto Basak (Vasa)
[email protected]I'm not usually a fan of cranberries, but these rugelach changed my mind. The filling is sweet and tart, and it pairs perfectly with the cream cheese filling. The dough is also very flaky and buttery. Overall, these rugelach are a delicious and festi
Joey Hodges
[email protected]I've made these rugelach several times now and they are always a crowd-pleaser. The cranberry filling is tart and tangy, while the cream cheese filling is rich and decadent. The dough is flaky and buttery, and everything just comes together perfectly
Aleksandar Stoichkov
[email protected]These cranberry rugelach were a hit at my holiday party! They were so easy to make and turned out so delicious, everyone was asking for the recipe. I'll definitely be making these again.