Cranberry-Walnut Rugelach - Recipe from Price Chopper
Cranberry-Walnut Rugelach
Whether you enjoy these pastries for a sweet breakfast or a holiday dessert, they're great to share with friends and family! Found in our 2024 Holiday Gatherings Magazine.
Whether you enjoy these pastries for a sweet breakfast or a holiday dessert, they're great to share with friends and family! Found in our 2024 Holiday Gatherings Magazine.
- In large bowl, with mixer on medium speed, beat cream cheese, butter and sour cream until light and fluffy, scraping bowl occasionally with rubber spatula. Add powdered sugar, salt and vanilla extract; beat 1 minute or until combined. Reduce speed to low; gradually beat in flour until just blended. Gather dough into ball; divide into 6 equal pieces. Roll each dough piece into a ball; flatten each ball into a disk and wrap tightly with plastic wrap. Refrigerate at least 2 hours or up to overnight.
- In medium bowl, toss cranberries, walnuts, granulated sugar and cinnamon.
- Adjust 2 oven racks to upper and lower positions; preheat oven to 350°. Line 2 large cookie sheets with parchment paper or nonstick foil. In small microwave-safe bowl, heat honey in microwave oven on high 10 seconds or until melted. On lightly floured work surface, roll out 1 disk into 9-inch circle; brush with some of the honey and sprinkle with about 1/3 cup filling; lightly press filling into dough. With pizza wheel or knife, cut dough into 8 equal wedges. Starting with curved edge, roll each wedge into jellyroll shape, and place, point side down, onto prepared cookie sheet. Repeat with remaining dough, honey and filling; brush cookies with melted butter and sprinkle with granulated sugar.
- Bake cookies on 2 oven racks 20 minutes or until golden brown, rotating sheets between upper and lower racks halfway through baking. Slide cookies from parchment or foil onto wire racks to cool. Makes about 48 cookies.
