Polish Rugelach

Polish Rugelach

Polish Rugelach

45 minutes

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Details
  • Serving Size:   18
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • dessert
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Ingredients
  • 2 cups all purpose flour
  • 2 tablespoons cocoa powder
  • 1 package (8- ounce) cream cheese, softened
  • 1/3 cup dried cranberries
  • 1/3 cup dried raisins
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2/3 cup chopped toasted walnuts or almonds
Instructions

For dough: Beat butter and cream cheese in large bowl until light.

Add sugar; beat until fluffy.

Mix in flour. Gather dough into ball and gently knead until smooth. Gather into ball and flatten wrap in plastic wrap and chill 1 hour. When ready, divide dough into four pieces.For filling

Combine cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in food processor and give it a few good chops. Set aside.Preheat oven to 350 degrees.

Place 1 dough piece on floured work surface.

Roll out dough to about 1/8 inch thickness.

Spread 3 tablespoons filling over round, leaving - inch border.

Cut round into 1/8 in. wedges. Starting at wide end

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