Cranberry-Walnut Rugelach
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| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- Rugelach Dough:
- 1 package (8 ounces) cream cheese, softened
- 1 cup unsalted butter
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 2 3/4 cups all purpose flour plus additional for dusting
- Cranberry-Walnut Filling
- 1 cup finely chopped dried cranberries
- 1 cup walnuts, toasted and finely chopped
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup honey
- 4 tbs unsalted butter, melted and cooled
Ingredients
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Instructions
- Prepare Rugelach Dough: In large bowl, with mixer at medium speed, beat cream cheese, butter, and sour cream until light and fluffy, occasionally scraping bowl with rubber spatula. Add powdered sugar, salt, and vanilla extract, and beat until combined. Re
- Prepare Cranberry-Walnut filling: In medium bowl, combine cranberries, walnuts, sugar, and cinnamon.
- Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or nonstick foil. In small microwave-safe bowl, heat honey in microwave oven on high 10 seconds or until melted. Sprinkle work surface with flour and roll out 1 disk into 9-
- Bake cookies on 2 oven racks 20 to 25 minutes or until golden brown, rotating sheets between upper and lower racks halfway through baking. Slide cookies from parchment or foil onto wire racks to cool. Store in tightly covered container at
