Rugelach

Recipe

ingredients	preparation
300g Fillings - Cinnamon Schmear - 20# pail 120g Walnuts, toasted and chopped 150g Raisins	Whisk the flour and salt in a bowl. Beat butter and cream cheese until smooth. Add the sugar, yolks, and vanilla until combined. Using the dough hook, add the flour mixture until dough holds together. Divide the dough into 4 equal pieces and shape each into a 6″ disk. Wrap and refrigerate. Roll each rugelach disk into a 10″ circle and spread with American Almond® Cinnamon Schmear. Sprinkle each disk with 1/4 of the nuts and raisins. Roll disk into a log and refrigerate until firm. Slice log into 10 pieces. Bake the rugelach on a parchment-lined pan at 350°F for 33-35 minutes.

ingredients

preparation

Whisk the flour and salt in a bowl.
Beat butter and cream cheese until smooth.
Add the sugar, yolks, and vanilla until combined.
Using the dough hook, add the flour mixture until dough holds together.
Divide the dough into 4 equal pieces and shape each into a 6″ disk. Wrap and refrigerate.
Roll each rugelach disk into a 10″ circle and spread with American Almond® Cinnamon Schmear.
Sprinkle each disk with 1/4 of the nuts and raisins.
Roll disk into a log and refrigerate until firm. Slice log into 10 pieces.
Bake the rugelach on a parchment-lined pan at 350°F for 33-35 minutes.