Cranberry Rugelach

Name: Cranberry Rugelach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 59 milliliters firmly packed brown sugar; 227 grams cup butter, at room temperature; 170 grams cream cheese, at room temperature; 1 large egg yolk; 532 milliliters all-purpose flour; 158 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 Tbsp milk; 2 teaspoons vanilla; 79 milliliters chopped walnuts; 57 grams 1/3 cup chopped white chocolate

Cranberry Rugelach requires roughly 45 minutes from start to finish. This recipe serves 48. One serving contains 96 calories, 1g of protein, and 6g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have firmly brown sugar, walnuts, egg yolk, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, with an electric mixer on medium speed, beat butter, cream cheese, and vanilla until smooth.

Ingredients you will need

Cream Cheese

Vanilla

Butter

Equipment you will use

Hand Mixer

Bowl

Add 1/3 cup granulated sugar and the brown sugar and beat until very smooth.

Ingredients you will need

Granulated Sugar

Brown Sugar

In a medium bowl, mix flour, 1 teaspoon cinnamon, and the cloves. Stir or beat into butter mixture until well blended. Divide dough into thirds; flatten each into a disk. Wrap each in plastic wrap and freeze until firm, about 45 minutes.

Ingredients you will need

Cinnamon

Butter

Clove

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Bowl

On a lightly floured surface, with a floured rolling pin, roll one disk at a time into a 1/8-inch-thick round about 12 inches in diameter.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Spread each evenly with about 1/2 cup cranberry filling, then sprinkle with a third of the chopped white chocolate and a third of the walnuts.

Ingredients you will need

White Chocolate

Cranberries

Walnuts

Spread

Cut each round into 16 wedges (as you would cut a pie). Starting at the wide end, roll each wedge around filling; bend each roll slightly into a crescent.

Ingredients you will need

Roll

Place cookies about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

In a small bowl, beat egg yolk and milk to blend. In another small bowl, mix remaining 1/3 cup granulated sugar and 1 teaspoon cinnamon.

Ingredients you will need

Granulated Sugar

Cinnamon

Egg Yolk

Milk

Equipment you will use

Bowl

Brush cookies lightly with egg mixture and sprinkle with cinnamon sugar; discard any remaining egg mixture (save remaining cinnamon sugar for other uses).

Ingredients you will need

Cinnamon Sugar

Egg

Bake cookies in a 350 oven until golden brown, 20 to 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Ingredients you will need

Equipment you will use

Oven

Frying Pan

Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

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Equipment you will use

Spatula

Cranberry filling. In a food processor, whirl 2 1/2 cups fresh cranberries (sorted and rinsed) or thawed frozen cranberries, 3 tablespoons minced fresh ginger, and 1 unpeeled orange (8 oz.), rinsed and quartered (seeds discarded), until smooth.

Ingredients you will need

Fresh Ginger

Cranberries

Orange

Seeds

Equipment you will use

Food Processor

Scrape into a 3- to 4-quart pan and add 1/2 cup sugar; stir often over medium heat until sugar is dissolved and mixture is reduced to about 2 cups, about 10 minutes. Chill until cool, at least 30 minutes, or up to 2 days.

Ingredients you will need

Sugar

Equipment you will use

Frying Pan