Raspberry Rugelach from the Gingerbread House!

If you tuned in Monday - you read all about one of our favorite neighbors up in White Lake - "Mrs. Margaret". This is her "Gingerbread Cottage", and just like in the fairy tales - Yummy things stream out of that door!



"Mrs. Margaret" is on the right and her sister, Marie, is on the left. These two lovely ladies not only made Israel salad the other day - they made a delicious batch of Raspberry Rugelach. How lucky were we?



Rugelach is a traditional European Jewish pastry, in a small crescent-shape made of cream cheese dough with a filling of nuts, raisins, and cinnamon or raspberry jam. Her sister Marie makes these delicious cookies and everyone enjoys them. On this visit, she got into the kitchen and baked up some delicious rugelach...

Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
tsp vanilla extract
1/4 tsp of salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 cup seedless raspberry preserves
3/4 cup dried apricots




DIRECTIONS:
1. In large bowl, with mixer at low speed, beat butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3. To prepare Filling. In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar and 1/2 cinnamon until well mixed.
4. Line 2 large baking sheets with foil and grease foil.
5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9 inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling, gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaing dough, one-fourth at a time.
6. Preheat oven to 325 degrees F
7. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.

8. Bake rugelach at 325 degrees F on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.



*****You can eliminate the apricots and use chocolate chips or change the jam to strawberry. Or not use any jam and just use the cinnamon/sugar and chopped walnut mixture.....be creative!!

Thanks "Mrs. Margaret" and Marie for sharing your yummy recipes with the "Klique"! Come back any time to share more!