These fruit filled spiral cookies are traditionally made with walnuts. My version of this classic pastry uses macadamia nuts instead.

Ingredients for Dough

• 1 cup butter at room temperature (I used salted butter and left out any extra salt)
• 1 tablespoon sugar
• 2 1/2 cups flour
• 8 ounces cream cheese

Mix butter, sugar and cream cheese. Mix in flour slowly to create a sticky dough.

Shape dough into a rectangle and refrigerate for at least one hour.

Divide the chilled dough into 4 equal rectangles on a floured surface.

Begin to roll each portion into a 6 x 12 rectangle.

Ingredients for Filling

• 6 ounces raspberry OR apricot preserves or jam
• 6 ounces orange marmalade
• 1 tablespoon grated lemon peel
• 2 teaspoons lemon juice
• 1/2 cup brown sugar – packed
• 1 cup macadamia nuts – chopped  ( you can also use the more traditional walnuts instead)
• 1 cup golden raisins
• 1 teaspoon cinnamon

Chop nuts (by hand or with a food processor).

Grate lemon peel (one lemon equals about 1 tablespoon).

Simmer the jam, marmalade, lemon peel and lemon juice until the jam begins to melt.

Stir in the brown sugar until dissolved.

Add the nuts, raisins and cinnamon.

Spread 1/4 of the filling over each portion of dough.  Roll it up to make a 12 inch log.

Line a baking sheet with non-stick foil or parchment paper to make cleanup easier.

Carefully transfer each log to the baking sheet. 2 logs will fit on one baking sheet.

Bake 40-45 minutes at 350 degrees until golden brown.
Cool and slice each log into 10 pieces.
Dust with confectioners sugar.

Rugelach

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Servings

40 Cookies

Servings 40 Cookies

Rugelach Print Recipe Servings 40 Cookies Servings 40 Cookies

Ingredients

Dough

• 1 cup butter at room temperature
• 1 tablespoon sugar
• 2 1/2 cups flour
• 8 ounces cream cheese

Filling

• 6 ounces Raspberry OR Apricot preserves/jam
• 6 ounces orange marmalade
• 1 tablespoon grated lemon peel
• 2 teaspoons lemon juice
• 1/2 cup packed brown sugar
• 1 cup macadamia nuts chopped (you can use walnuts instead)
• 1 cup golden raisins
• 1 teaspoon ground cinnamon

Servings: Cookies

Instructions

1. Mix butter, sugar and cream cheese. Mix in flour slowly to create a sticky dough.
2. Shape dough into a rectangle and refrigerate for at least one hour. While the dough is chilling, prepare the filling below.
3. Divide the chilled dough into 4 equal rectangles on a floured surface.
4. Begin to roll each portion into a 6 x 12 rectangle.
5. Chop nuts (by hand or with a food processor).
6. Grate lemon peel (one lemon equals about 1 tablespoon).
7. Simmer the jam, marmalade, lemon peel and lemon juice until the jam begins to melt. Stir in the brown sugar until dissolved. Add the nuts, raisins and cinnamon.
8. Spread 1/4 of the filling over each portion of dough. Roll it up to make a 12 inch log.
9. Line a baking sheet with non-stick foil or parchment paper to make cleanup easier. Carefully transfer each log to the baking sheet. 2 logs will fit on one sheet.
10. Bake 40-45 minutes at 350 degrees until golden brown. Cool and slice each log into 10 pieces. Dust with powdered sugar.

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