ATK Crescent-Shaped Rugelach with Raisin-Walnut Filling

cooksillustrated.com

Debbie Fenner

subheading: Cream Cheese and Sour Cream Dough:

2 ¼ cups unbleached all-purpose flour

1 ½ tablespoons granulated sugar

¼ teaspoon table salt

½ pound unsalted butter (2 sticks), chilled and cut into ¼-inch pieces

8 ounces cream cheese, chilled and cut into ½-inch chunks

2 tablespoons sour cream

subheading: Fruit Filling:

1 cup granulated sugar

1 tablespoon ground cinnamon

⅔ cup apricot preserves, processed briefly in food processor to break up large chunks

1 cup raisins, preferably golden

2 ¼ cups walnuts, chopped fine (about 2 cups)

subheading: Egg Yolk-and-Milk Glaze:

2 large egg yolks

2 tablespoons milk

Directions at cooksillustrated.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer