I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida
Ingredients
- 1-1/2 cups margarine, softened
- 1/3 cup sugar
- 3 teaspoons vanilla extract
- Pinch salt
- 1 cup heavy whipping cream
- 4 to 4-1/2 cups all-purpose flour
- 1 cup seedless raspberry jam
- OPTIONAL GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons 2% milk
Directions
- In a large bowl, beat margarine, sugar, vanilla and salt on medium-low until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into 4 portions, then flatten into disks. Wrap; refrigerate at least 2 hours or overnight.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough into a 12-in. circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.
- Gently roll up wedges from the wide ends. Place 2 in. apart on parchment-lined baking sheets, point side down. Bake 25-30 minutes or until light golden. Remove to wire racks to cool.
- If desired, combine confectioners' sugar and milk until smooth. Drizzle over cooled rugelach.
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