Cheater's Guide: Raspberry Rugelach

Cheater's Guide: Raspberry Rugelach

from Cheater's Guide To: Rugelach GHK1210

PREP: 0:30


½ c. cold butter or margarine
4 oz. cold cream cheese
1½ c. all-purpose flour
¼ tsp. salt
½ c. seedless raspberry jam
½ c. pecans


1- Preheat oven to 350 degrees F.

2- In food processor with knife blade attached, pulse butter and cream cheese until smooth and fluffy, occa­sionally scraping bowl with rubber spatula. Add flour and salt, and pulse until well combined.

3- Cut four 10- by 12-inch sheets of waxed paper. On work surface, flour 2 sheets. With rubber spatula, transfer half of dough onto each sheet. With hands, shape each mound of dough into a rectangle. Flour dough and lay another sheet of waxed paper on top of each.

4- With rolling pin, roll 1 piece of dough into 10-by 9-inch rectangle, occasionally reflouring dough to prevent sticking. Repeat with second piece of dough. Transfer dough rectangles, still on waxed paper, to large cookie sheet and freeze 5 minutes or until just firm.

5- Carefully peel off top sheet of waxed paper from 1 dough rectangle. Spread half of jam in even layer over dough. Sprinkle half of pecans evenly over jam.

6- Starting from one long end, roll dough tightly into log, peeling off bottom sheet of waxed paper as you roll. Gently press edge to seal dough. Freeze 5 minutes or until firm. Repeat with remaining dough.

7- Line large cookie sheet with parchment paper. With serrated knife, cut dough crosswise into 1-inch pieces. Place pieces, upright, on cookie sheet 1 inch apart.

8- Bake 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in airtight container, with waxed paper between layers, at room temperature up to 3 days or in freezer up to 1 month.