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Rugalahs

 

157

Yield

96

Crescents

Prep

30

min

Cook

25

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound butter
unsalted, cut into 1 inch cubes
4 cups all-purpose flour
1 pound cream cheese
1 cup raspberry jam
apricot jam
*
1 ¼ cups brown sugar
packed
*
3 tablespoons cinnamon
2 tablespoons cocoa powder
unsweetened
1 cup hazelnuts (filberts)
or walnuts, finely chopped
1 each eggs
½ teaspoon salt
½ cup sugar
or finely chopped nuts

Directions

Although this recipe can be halves, it's worth making mounds of these melt in your mouth cinnamon crescents, since they freeze perfectly and thaw quickly.

Rugalahs can be frozen either baked or unbaked. To bake frozen rugalahs, allow an extra five minutes cooking time.

In large bowl, using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse bread crumbs.

Cut in cream cheese until dough feels moist. Knead dough until you can gather into large ball.

Divided into 8 pieces. Wrap individually and refrigerate at least 1 hour or overnight. (Let dough stand at room temperature for about 15 minutes before rolling).

In medium bowl combine brown sugar, cinnamon and cocoa. Stir in hazelnuts. Set aside until ready to use.

On lightly floured surface, roll each piece of dough into circle 10 inches in diameter. Spread about 2 tbsp jam over each circle; sprinkle with some brown sugar mixture.

Cut circle into 10 to 12 equal wedges. Roll up each one from outside, curving slightly to form crescent.

Place about 2 inches apart on greased or parchment lined baking sheet. Repeat with remaining peices of dough.

Beat together egg and salt and brush it onto each cookie. Sprinkle with coarse sugar or nuts.

Bake in 350℉ (180℃) oven for 20 to 25 minutes or until golden.

Makes 96 crescents.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 425g (15.0 oz)
Amount per Serving
Calories 197469% of calories from fat
 % Daily Value *
Total Fat 152g 234%
Saturated Fat 85g 426%
Trans Fat 0g
Cholesterol 415mg 138%
Sodium 1304mg 54%
Total Carbohydrate 44g 44%
Dietary Fiber 9g 38%
Sugars g
Protein 58g
Vitamin A 89% Vitamin C 5%
Calcium 23% Iron 60%
* based on a 2,000 calorie diet How is this calculated?

 

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