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Home > Recipes > Rugelach

Rugelach Recipe

Rugelach
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Nutrition Information

Serving Size: 1/36 of recipe
Servings per Recipe: 36

  Amount Per Serving %DV *
Calories 140 -
Calories from Fat 0 -
Total Fat 11g 17% DV
Saturated Fat 5g 25% DV
Trans Fat 0g -
Cholesterol 20mg 7% DV
Sodium 60mg 3% DV
Total Carbohydrates 9g 3% DV
Dietary Fiber 1g 0% DV
Sugars 2g -
Protein 2g -
Vitamin A - 6% DV
Vitamin C - 0% DV
Calcium - 2% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter or margarine, melted
  • 2 tablespoons sugar
  • 2-1/4 cups all-purpose flour
  • COCOA NUT FILLING (recipe follows)
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 package (8 oz.) cream cheese, softened

Directions

1. Beat softened butter and cream cheese in large bowl on medium speed of mixer until blended and smooth. Gradually add flour, beating on low speed until well blended. Divide dough into 3 equal parts; wrap individually in plastic wrap. Refrigerate 3 to 4 hours or until firm enough to roll.

2. Heat oven to 375°F. On lightly floured surface, roll one piece of dough into 9-inch circle (keep remaining dough in refrigerator). Cut circle into 12 wedges. Place about 1 teaspoon prepared filling at wide end of each wedge; spread about three-fourths of the way up wedge. Starting at wide end, roll toward the point. Place cookies, point sides down, about 1 inch apart on ungreased cookie sheet. Brush with melted butter. Stir together sugar and cinnamon; sprinkle over cookies.

3. Bake 15 to 20 minutes or until golden. Remove from cookie sheet to wire rack. Cool completely. Repeat procedure with remaining dough and filling. 3 dozen cookies.

COCOA NUT FILLING: Stir together 1-1/2 cups ground walnuts, 6 tablespoons sugar and 3 tablespoons HERSHEY'S Cocoa in small bowl; stir in 3 tablespoons milk. About 1 cup filling.

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