Walnut-Raisin Rugelach

Walnut-Raisin Rugelach
Prep 30 m
Refrigerate 240 m
Bake 30 m
Refrigerate or overnight


  1. 1 of 1 Position rack in top third of oven. Beat 2 sticks (1 cup) softened unsalted butter, 1 pkg (8 oz) softened cream cheese and 1/4 cup sugar in a bowl until smooth and creamy, 2 minutes. Stir in 2 large egg yolks, 1 tsp vanilla extract and 1/2 tsp salt. Stir in 2 cups all-purpose flour until smooth dough forms. Divide into fourths; shape into disks. Wrap each disk in plastic and refrigerate 4 hours or overnight. Line 2 baking sheets with nonstick aluminum foil. Roll out a disk into an 8-inch round. Spread with 2 tbsp apricot jam. Sprinkle with 1/4 cup raisins and 3 tbsp finely chopped walnuts. Cut round into 8 wedges. Starting at outside edge, roll up each wedge. Place on baking sheet, 1 inch apart. Repeat with remaining disks. Lightly brush each cookie with milk and sprinkle with granulated sugar. Bake at 350 degrees in top third of oven until lightly browned, 25 to 30 minutes. Remove to a wire rack to cool.
Nutrition Information for Walnut-Raisin Rugelach
Servings Per Recipe:
Per Serving: 68 mg sodium, 8 g sugar, 10 g Fat, total, 16 g carb., 1 g fiber, 2 g pro., 162 kcal cal.