Spicy Nut Rugelach
Yield
servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
butter
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 | cup |
walnuts
finely chopped |
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
butter
|
|
| 473 | ml |
all-purpose flour
|
|
| 45 | ml |
butter
melted |
|
| 237 | ml |
walnuts
finely chopped |
|
| 45 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
Directions
Mix the cream cheese, butter, and flour together, blending well.
Chill to firm the dough.
Roll out about ⅓ of the dough, on a floured board, into a 12-inch circle.
Brush with 1 Tbls of melted butter. Combine the walnuts, sugar and cinnamon, blending well, and sprinkle one-third of the mixture onto the dough.
Cut into 12 long triangles and roll up, starting at the outside, so that the point of the triangle is on the outside.
Repeat with the rest of the dough and sugar mixture.
Place on ungreased cookie sheets and bake in a preheated 350 Degree F oven for about 10 to 15 minutes, until lightly browned.
Cool on wire racks.
