Cranberry and Raspberry Rugelach

Pumpkin Scones
January 3, 2014
Pistachio Hammantaschen
January 24, 2014

Yield:

60-70 pieces

Prep Time:

30 minutes

Cook Time:

40 minutes

Storage:

Covered at room temperature

Advanced Prep:

May be frozen

Ingredients

Dough

  • 1 cup (2 sticks) parve margarine
  • 8 ounces parve cream cheese, softened
  • 2 cups plus 2 tablespoons all-purpose flour, plus extra for rolling out dough
  • 1 tablespoon confectioners’ sugar

Filling

  • 1 cup raspberry jam
  • 4 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1 cup dried cranberries

Preparation Directions

To make the dough: Place the margarine, cream cheese, flour, and confectioners’ sugar in the bowl of a mixer or food processor fitted with a metal blade and mix just until dough comes together. You can also mix the dough together by hand with a wooden spoon in a large bowl.

Divide the dough in half and wrap each ball in plastic and flatten. Freeze 2 hours or overnight. Let thaw just until you can press into it.

Preheat the oven to 350°F. Place a large sheet of parchment on the counter. Sprinkle some flour on the parchment, place one of the dough discs on the parchment, sprinkle again with flour, and then top with a second sheet of parchment.

Rolling on top of the parchment, roll out the disc of dough to 13 x 10 inches. Peel back the top parchment a few times while rolling and sprinkle more flour on the dough. Remove the top parchment and reserve for re-use. Spread half of the raspberry jam evenly on the dough. Combine sugar and cinnamon in a small bowl and then sprinkle half on top of the jam. Sprinkle half of the cranberries on top.

Fold the right and left sides (the short sides) of the dough 1/2 inch in toward the center to keep the filling inside. Using the parchment to help you, roll the long side from the top toward you, rolling as tightly as you can.

Line a cookie sheet with parchment. Place the loaf on the cookie sheet with the seam on the bottom and flatten slightly. Repeat for the second disc of dough and the remaining filling.

Bake for 40 minutes or until the top begins to brown. Let cool and then slice into 1-inch pieces. These can be frozen. Store covered with plastic or in an airtight container at room temperature for five days or freeze for up to three months.