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Rugelach

Prep Time:

1 hr

Total Time:

25 hr 25 min

Makes:

About 5 doz. or 32 servings, 2 cookies each.

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup (2 sticks) butter or margarine, softened

2-1/4 cups flour

1 cup finely chopped PLANTERS Walnuts

1/2 cup plus 2 Tbsp. sugar, divided

1 Tbsp. ground cinnamon, divided

1/4 cup raspberry preserves

Make It!

BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch-thick round. Wrap individually in plastic wrap. Refrigerate overnight.

HEAT oven to 325°F. Cover baking sheets with foil or parchment paper. Mix nuts, 1/2 cup sugar and 2 tsp. cinnamon. Roll each portion of dough to 11-inch circle on lightly floured surface; spread each with 1 Tbsp. preserves.

SPRINKLE nut mixture over preserves. Cut each circle into 16 wedges. Roll up each wedge, starting from wide side. Place, point-sides down, on prepared baking sheets; shape into crescents. Sprinkle with combined remaining cinnamon and sugar.

BAKE 25 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Substitute

Substitute PLANTERS Pecans for the walnuts and/or apricot preserves for the raspberry preserves.

K:2057 v0:57616

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Rated

by sozmen on 11/19/2009
" Terrible!!!! from the beginning to the end. MESS all the time, not only when I made the dough that even my daughter found dough on our dog's ears but also when I worked on each portion, the day after. I have to clean the table after working each portion of dough, so it took to to to long. HUMBLE ADVICE to those brave to try this recipe. This is what I did with the last portion and worked much better. 1. ROLL EACH PORTION OF DOUGH IN A RECTANGULAR SHAPE ABOUT 6-inch WIDE AND AS LONG AS YOUR DOUGH ALLOWS YOU (not too much careful), ON A WELL FLOURED SURFACE. 2. CUT THE LONG RECTANGULAR INTO TRIANGLES LIKE ZIGZAG LINE FROM ONE EDGE TO THE OTHER, SO YOU CHOSE THE SIZE OF THE COOKIES and it is much easy to work on it. 3. SPREAD EACH TRIANGLE WITH PRESERVE BUT AVOIDING THE EDGES Because if it goes out during the baking time, the preserve will burn, horrible taste and sticky. 4. Watch the time it could be shorter. I won't do it again tooooo much MESS!!! WORTHLESS"