I love recipes that say right from the start “make the whole recipe and freeze them unbaked.” As I get ready for the upcoming holidays which are so early this year there is a blur between Labor Day and Rosh Hashanah, I am excited that Ina Garten’s Rugelach recipe fits the bill!
I am trying to remember my first rugelach memory but to be honest I can’t! All I know is that rugelach was always a staple in our house when I was growing up in New York and it did not matter if it was homemade or from Walls or the Cedarhurst Cake Shop, it was always a great and favorite treat.
So as the cream cheese and butter get to the needed room temperature on my kitchen counter, I am writing this blog and sharing Ina’s wonderful recipe which I am about to make! With so many fillings to choose from to fill my Rugelach, this year chocolate and nuts won out over apricot!
So here is the recipe for Rugelach from Ina Garten’s Barefoot Contessa Parties! I hope you enjoy it as much as my family does!
8 ounces cream cheese at room temperature
½ pound unsalted butter at room temperature
¼ cup granulated sugar plus 9 tablespoons
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all purpose flour
¼ cup light brown sugar, packed
1 ½ teaspoons ground cinnamon
¾ cup raisins
½ cup apricot preserves, pureed in a food processor
1 cup finely chopped walnuts
1 egg beaten with 1 tablespoon milk for egg wash