1 cup butter, softened
1 (8 oz) package cream cheese, softened
1/2 cup sugar
2 3/4 cups all-purpose flour
1/2 teaspoon salt
Cranberry-Pecan Filling
1 large egg, lightly beaten
1/2 cup sparkling sugar
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating until fluffy. Stir in flour and salt.
Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap.
Then the filling, (sweet, nutty, fruity filling) must be made!
Cranberry-Pecan Filling
3/4 cup sugar
2/3 cup toasted pecans
2/3 cup dried cranberries*
1/2 cup melted butter
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
*Dried cherries, dates, apricots, golden raisins can all be substituted for the cranberries!
I measured all ingredients into the food processor to simultaneously chop and combine the mixture. It is very thick.
Roll 1 portion of dough at a time into an 8 inch circle on a lightly floured surface (I use my ROULPAT which I love!!!! Very little flour is needed when rolling out dough when using a mat like this; therefore the flavor of the cookie dough is not compromised.)
Spread with 3 tablespoons of fruit mixture.
Leave a 1/2 inch border around the edge.
Cut circle into 8 wedges.
Fast forward the process.....
Ok, this shows us going on 6 wedges...keep on going!
(I am not a hand model...and at this time I was still unaware of the "cuisine setting" on my camera) The pics are only gonna be getting better and better...but no promise of the hands becoming model quality. These are the hands of a mother, baker, and gardener.....
This is what we are working toward!!!
Back to the Rugalach!!!!
Roll up wedges, starting at wide end, to form a crescent shape.
(Finally a non-blurry pic...be patient with me folks...I cook and am just learning the photography thing...)
Place, point side down, on a lightly greased baking sheet.
(I use a silpat....no grease needed!!! To use it is to love it!!!!! As you can see, mine is very used and very loved. Everything cooks evenly and never sticks!!! Once again....no grease needed!!!)
Brush gently with egg.
Sprinkle evenly with sparkling sugar.
I found this sparkling sugar at our local Micheal's Craft Store in the cake decorating department.
Please don't skip this detail! This sparkling sugar adds such a special touch to this pastry.
Repeat procedure with remaining dough and filling.
Bake at 350 on a lightly greased baking sheet (or SILPAT) for 20 minutes or until golden brown.
Remove to wire rack to cool completely. Betcha you can't only eat one!!!!
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