Maple Nut Rugelahs
Yield
32 cookiesPrep
40 minCook
20 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dough | |||
| 4 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
butter
, room temp |
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
maple syrup
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
egg yolks
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| filling | |||
| 1 | cup |
walnuts
finely chopped |
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
maple syrup
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| 1 | each |
egg whites
|
*
|
| 1 | teaspoon |
water
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dough | |||
| 115.6 | ml/g |
cream cheese
softened |
|
| 79 | ml |
butter
, room temp |
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
maple syrup
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
egg yolks
|
*
|
| 355 | ml |
all-purpose flour
|
|
| filling | |||
| 237 | ml |
walnuts
finely chopped |
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
maple syrup
|
|
| 0.6 | ml |
cinnamon
|
|
| 1 | each |
egg whites
|
*
|
| 5 | ml |
water
|
|
| 5 | ml |
sugar
|
|
Directions
Beat first 6 ingredients in bowl until smooth.
Beat in flour to blend.
Shape into ball, wrap in wax paper and chill 2 hours until firm.
Prepare filling: stir together the first 4 ingredients.
Divide dough in half.
Roll each half on a floured surface ⅛ inch thick.
Cut dough into 10 inch circle. Spread circle with filling.
Cut circle into 16 pie shaped wedges.
Roll up with wide edge, jelly roll fashion.
Place point side down on baking sheet.
Repeat procedure with remaining dough.
Beat egg with water and brush over cookies.
Sprinkle with sugar.
Bake in a 350℉ (180℃) oven 15 to 20 minutes or lightly browned.
Remove to racks to cool.
Store airtight for up to 2 days.
Almonds or pecans may be substitiuted for walnuts.
