• prep: 0 hr
  • cook: 0 hr
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  • Summary

    Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.

    Ingredients

    • 1 package (8 ounces) cream cheese, room temperature
    • 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
    • 1/4 cup granulated sugar
    • 2 cups sifted bleached all-purpose flour
    • 1/4 cup plus 2 tablespoons granulated sugar
    • 1/4 cup packed light-brown sugar
    • 1/2 teaspoon ground cinnamon
    • 3/4 cup golden raisins, chopped
    • 1 cup finely chopped walnuts
    • 1/2 cup apricot preserves, heated and cooled slightly
    • 1 cup sugar
    • 2 teaspoons ground cinnamon

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 50
    • Amount Per Serving
    • Calories: 118 % Daily Value *
    • Total Fat: 7 g 10.43%
    • Saturated Fat: 3 g 16.51%
    • Trans Fat: 0 g %
    • Cholesterol: 14 mg 4.78%
    • Sodium: 16 mg 0.66%
    • Calcium: 11 mg 1.12%
    • Potassium: 46 mg 1.32%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.2%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 0 g 1.97%
    • Sugar: 9 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 3.31%
    • Vitamin C 0.08%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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