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Flat Rugelach

Submitted by: Lenore L

Recipe Ingredients:
2 2/3 cups all purpose flour
1 1/3 cups sugar
1 tsp cinnamon
1 tsp salt
3 sticks butter cut into 1 tsp chunks
3 oz bar of cream cheese
4 egg yolks
1 whole egg
2 tsp vanilla
2 cups of good quality jam (peach apricot or seedless raspberry)
2 cups <a href="/nuts/walnuts/natural-no-shell.html">English Walnuts</a>

Cooking Directions:
1.  Preheat oven to 425 degrees.

2.  Oil spray a jelly roll pan and line with parchment paper and oil spray again; overhang edges slightly. In a food processor, blend the dry ingredients then add the vanilla, butter and cram cheese a tablespoon at a time; a course dough begins to form. Add the egg and yolks one at a time and a smooth dough forms quickly. Press 3/4 of the dough into the prepared pan. Cover liberally with the jam. I like the Sarabeth's because of the consistency and it's a large jar. Top with the rest of the dough and the walnuts. Press lightly to fill pan.

3.  Bake 20-25 minutes until the jam bubbles and the top is golden.

4.  Cool on a rack very thoroughly. Cut into bars with a pizza wheel. Lift off of the parchment with a spatula.

    English Walnuts (Raw, No Shell) English Walnuts (Raw, No Shell)
Our raw English walnuts arrive out of the shell, which means they're ready for you to enjoy right away. Snack on them out of the bag, or toss them in salads and baked goods for more protein, fiber and omega-3s.

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