Ingredients:

  • 8 oz cream cheese, softened
  • 1 C unsalted butter, softened
  • 3/4 C plus 1 T sugar divided
  • 1/4 t salt
  • 3 drops doTERRA Vanilla essential Oil
  • 2 C flour
  • 1/4 C Light Brown Sugar
  • 3 drops X 2 doTERRA Cinnamon essential Oil
  • 3/4 Raisins
  • 1 C Walnuts finely chopped
  • 1/2 C Apricot Preserve, warmed
  • 1 Egg Beaten with 1 T Milk OR Water for egg wash

Instructions:

  1. Beat Cream Cheese and butter in a mixing bowl until light
  2. Add 1/4 C sugar, salt, vanilla
  3. With the mixer on low speed add the flour until just combined
  4. Dump the dough onto a well floured board, roll it into a ball
  5. Cut the ball into quarters, wrap each piece in plastic
  6. Refrigerate 1 hour
  7. Combine 6 T sugar, brown sugar, 3 drops cinnamon, raisins, and walnuts in a small bowl
  8. On a well floured board roll each dough ball into a 9 inch circle at least 1/4 thick
  9. Spread each circle with 2 T apricot preserve, sprikle with 1/2 C of walnut filling
  10. Press the filling lightly into the dough
  11. Carefully roll up like a jelly roll
  12. slice the roll crosswise into 2 inch wide pieces
  13. transfer them to a sheet pan lined with parchment paper
  14. chill for 30 minutes
  15. Preheat oven to 350 degrees
  16. brush cookies with egg wash
  17. Mix 3 T sugar and last 3 drops cinnamon
  18. Sprinkle onto the cookies
  19. Bake 15-20 minutes until lightly browned
  20. Cool on a wire rack
  21. Makes 4 dozen rugelach

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