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The ultimate sweet treat, these crescent-shaped cookies are often served after Jewish celebrations. The cinnamon-raisin-nut filling is excellent, but prune, chocolate or cream cheese also are popular.

Servings: Makes 4 dozen


2 cups all-purpose flour

2 tbsp. sugar

8 oz. unsalted butter

8 oz. cream cheese

For brushing pastry

½ cup apricot preserve, heated

Cinnamon-raisin-pecan filling

¾ cup firmly packed brown sugar

1½ tsp. cinnamon

2 cups golden raisins

2 cups pecans, coarsely chopped

For glazing rugelach

1 egg white, beaten

2 tbsp. granulated sugar mixed with 1 tsp. cinnamon


Place flour and sugar in food processor. Scatter in butter and cream cheese. Pulse machine until flour and fats are well combined. Remove from food processor and knead together gently on a floured board. Form into 4 balls of pastry. Wrap and refrigerate for 2 hours.

Combine filling ingredients in food processor and pulse until well combined and chopped finely.

Preheat oven to 350 F. Line cookie sheet with parchment paper or grease and flour.

Roll out each portion of dough, on a board, into a 12-inch circle. Brush circle with apricot preserve. Carefully cut dough in half and each half into 6 triangles.

Place 2 tsp. of raisin-nut mixture on each triangle. Spread, leaving 1 inch at the pointed end. Starting at wide end, roll triangle up to form a slight crescent shape.

Place rugelach about 1½ inches apart on baking sheet. Brush with egg white and sprinkle with cinnamon sugar. Bake 25 minutes or until lightly browned. Makes 4 dozen.

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