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Name: Cranberry Rugelach
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Unsalted Butter; Room; 8 oz Neufchatel Cheese*; Room; 1/2 c Sugar; 2 3/4 c Flour; 1 ts Salt; 3/4 c Sugar; 3 1/2 oz Dried Cranberries; Finely; 2/3 c Finely Chopped Walnuts; *; 1/2 c Unsalted Butter; Melted; 2 ts Ground cinnamon; 1 ts Ground allspice; 1 lg Egg beaten; Additional Sugar

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INGREDIENTS

DOUGH
1 c Unsalted Butter; Room
8 oz Neufchatel Cheese*; Room
1/2 c Sugar
2 3/4 c Flour
1 ts Salt
FILLING
3/4 c Sugar
3 1/2 oz Dried Cranberries; Finely
2/3 c Finely Chopped Walnuts; *
1/2 c Unsalted Butter; Melted
2 ts Ground cinnamon
1 ts Ground allspice
BRUSH
1 lg Egg ; beaten
Additional Sugar

Servings

INSTRUCTIONS

*I use pecans rather than walnuts since I think pecans and cranberries are a better pair. I have also used regular cream cheese without adverse effects. Dough: Using an electric mixer, beat butter and cheese in a large bowluntil light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into a ball and gently knead until smooth. Divide dought into 8 equal pieces. Gather each into a ball; flatten into disks. Wrap in plastic and chill 1 hour. Can be made 1 day ahead. Let soften slightly before rolling. Filling: Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in a small bowl to blend. Set aside. Position rack in the center of oven and preheat to 350 degrees. Assembly: Place 1 dough disk on a floured work surface (keep remaining disks refrigerated). Roll out dough into an 8 inch round. Spread 3 tbsp of the filling over the round, leaving 1/2 inch border. Cut round into 8 wedges. Starting at the wide end of each wedge, roll up tightly and completely to the tip. Place the rugelach, tip pointing down, on an ungreased baking sheet and form into cresents. Repeat with remaining dough. Brush with egg and sprinkle additional sugar atop. Can be made ahead and store in an airtight containiner at room temperature u to 1 week or freeze up to 1 month. Recipe by: Bon Appetit, December, 1996 Posted to JEWISH-FOOD digest by Sheryl Donner on Dec 04, 1998,

NOTES

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Cranberry Rugelach

DOUGH
1 c Unsalted Butter; Room
8 oz Neufchatel Cheese*; Room
1/2 c Sugar
2 3/4 c Flour
1 ts Salt
 FILLING
3/4 c Sugar
3 1/2 oz Dried Cranberries; Finely
2/3 c Finely Chopped Walnuts; *
1/2 c Unsalted Butter; Melted
2 ts Ground cinnamon
1 ts Ground allspice
 BRUSH
1 lg Egg beaten
 Additional Sugar

*I use pecans rather than walnuts since I think pecans and cranberries are  a better pair. I have also used regular cream cheese without adverse  effects.    Dough: Using an electric mixer, beat butter and cheese in a large bowluntil  light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough  into a ball and gently knead until smooth. Divide dought into 8 equal  pieces. Gather each into a ball; flatten into disks. Wrap in plastic and  chill 1 hour. Can be made 1 day ahead. Let soften slightly before rolling.    Filling: Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and  allspice in a small bowl to blend. Set aside.    Position rack in the center of oven and preheat to 350 degrees.    Assembly: Place 1 dough disk on a floured work surface (keep remaining  disks refrigerated). Roll out dough into an 8 inch round. Spread 3 tbsp of  the filling over the round, leaving 1/2 inch border. Cut round into 8  wedges. Starting at the wide end of each wedge, roll up tightly and  completely to the tip. Place the rugelach, tip pointing down, on an  ungreased baking sheet and form into cresents. Repeat with remaining dough.  Brush with egg and sprinkle additional sugar atop.    Can be made ahead and store in an airtight containiner at room temperature  u to 1 week or freeze up to 1 month.    Recipe by: Bon Appetit, December, 1996    Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on  Dec 04, 1998,

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Nutrition

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Serving Size: 1 Serving (1552g)
Recipe Makes: 1 Servings

Calories: 4509
Calories from Fat: 85 (2%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 2.5g
Cholesterol 211.5mg		65 %
Sodium 82.9mg		3 %
Potassium 641.2mg		17 %
Total Carbohydrate 1074.5g		316 %
	Dietary Fiber 15.9g	64 %
	Sugars, other 1058.6g
Protein 49.9g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4509

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