The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Gottlieb’s Cinnamon Rugelach

Advertisement

Ingredients

1 pound cream cheese

1 pound unsalted butter

3⅔ cups all-purpose flour

1 tablespoon milk

1 egg

½ cup chopped pecans

½ cup chopped raisins

1 tablespoon cinnamon

¾ cup sugar

Directions

 

  1. Place cream cheese, butter and flour in bowl of stand mixer with paddle attachment. Mix on low until dough forms.
  2. Turn out onto floured work surface, and bring together, being careful not to over mix.
  3. Cover with plastic wrap, and let rest 30 minutes before rolling.
  4. Preheat oven to 350 degrees.
  5. Whisk together milk and egg to make egg wash.
  6. Divide dough into two or three pieces, and then roll out into ¼-inch thick rectangles on floured surface. Brush with egg wash. Sprinkle with pecans, raisins and cinnamon & sugar. Cut dough into 2-inch wide, 12-inch long strips. Roll individual strips to desired thickness, about 1 inch. Pinch off and continue rolling until entire strip is used.
  7. Place on parchment-lined baking sheet. Bake until golden brown, about 10 to 15 minutes. Cool on a wire rack.
Print Recipe