Cranberry Raspberry Rugelach

Cranberry Raspberry RugelachEach year at Hanukkah when I was young,  I helped my Dad, who is a fantastic cook and baker, make hundreds of buttery spritz cookies and delicate flaky rugelach. Along with mandelbread, these are still my favorite cookies and over time the recipes have changed and become my own.  When I moved from New York to Boston years ago, I went crazy for Cape Cod cranberries and tried adding them in many recipes including my rugelach.   Everyone in my family loved them and now Cranberry Raspberry Rugelach are part of my holiday baking.  If we are not together to light the candles and enjoy Hanukkah, I make sure that I pack up a batch of cookies to send down to Miami for Mom and Dad. 

Cranberry Raspberry Rugelach
makes 4 dozen cookies

Dough
2 cups all purpose flour
1 cup cold unsalted butter
1 egg yolk
3/4 cup sour cream (do not use light or low fat)

Filling
2 cups fresh cranberries
1/2 cup golden raisins
3 tablespoons orange juice
1/2 cup sugar
1 cinnamon stick
2/3 cup seedless raspberry jam (homemade or store bought)
3/4 cup walnuts (finely chopped)

Sprinkle Topping
1/2 cup sugar
1 ½ tablespoons cinnamon
6 tablespoons melted butter

Equipment: food processor, rolling pin, pastry brush, pizza cutter wheel, parchment-lined heavy baking trays

 Making the Dough

  1. Cut butter into the flour using a pastry blender or food processor until the mixture resembles coarse crumbs
  2. Mix egg yolk into sour cream
  3. Add sour cream mixture to flour mixture and blend until it forms a ragged ball
  4. Divide the dough into four even pieces and wrap each piece tightly in plastic wrap
  5. Chill for at least two hours

 Making the Filling

  1. In a medium saucepan, combine cranberries, raisins, orange juice, cinnamon stick and sugar
  2. Cook until cranberries are popped and soft and juices have thickened (about 15 minutes)
  3. Removed from heat and remove cinnamon stick
  4. Add raspberry jam and process filling in a food processor to make a crumbly but spreadable mixture
  5. Chill until ready to assemble cookies

 To Assemble Cookies

  1. Heat the oven to 350 degrees
  2. Take one piece of dough and roll out to a 9” circle
  3. Brush dough circle with melted butter
  4. Gently spread  1/4 of the cranberry mixture onto the circle
  5. Sprinkle with 1/4 of the nuts and a two teaspoons or the sugar/cinnamon mixture
  6. Cut the circle into 12 even wedges with the pizza cutter or a knife as if cutting a pizza
  7. Roll each cookie from the outside edge of the circle into a crescent shape
  8. Place the cookies on baking trays
  9. Brush with melted butter and sprinkle more cinnamon sugar on each cookie
  10. Continue with remaining dough and filling
  11. Bake for about 20 minutes until puffed and light golden brown

 Eat warm or room temperature.  These cookies also freeze very well.

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6 responses to “Cranberry Raspberry Rugelach

  1. I love rugelach and I really need to make some for the holiday. Love the festive choice of filling!

  2. Thank you for putting this recipe up!

  3. Wow, this sounds delicious!

  4. Pingback: Tweets that mention Cranberry Raspberry Rugelach | Doves and Figs -- Topsy.com

  5. mmm I love rugelach, and this could use up the 5 lbs of cranberries that is currently in my freezer!

  6. These look fantastic. Cranberries can make so many things just a little better. I had the plain version of these cookies many times when I was kid but never knew of their origin. I knew they were good!

    Jason

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