Classic Rugelach

Classic Rugelach
Photo by Scott Phillips


  • ½ tsp. ground cinnamon
  • ½ cup finely chopped walnuts
  • 1 Tbs. granulated sugar; more for sprinkling
  • ¼ cup lightly packed light brown sugar
  • ¼ cup dried currants
  • One-third of a batch (about 14 oz.) chilled Cream Cheese Dough

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. In a small bowl, mix the walnuts, currants, brown sugar, granulated sugar, and cinnamon. Remove the dough from the refrigerator, stand it up on its rounded edge, and cut it in half (as if halving a bagel) into ...

View full recipe at Fine Cooking


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