These tender, melt-in-your-mouth Rugalahs are a beloved Polish dessert that combines a rich, shortbread-like dough with sweet fruit jam and crunchy nuts. The dough is rolled into circles, filled, and cut into wedges that are rolled up into charming crescent shapes. Perfect for holiday gatherings, tea time, or as a festive gift, these cookies offer a delightful balance of textures and flavors. The combination of raspberry or apricot jam with brown sugar, cinnamon, and toasted hazelnuts creates a warm, comforting taste that appeals to all ages. They are easy to make in batches and freeze beautifully, making them an ideal treat to have on hand for unexpected guests or special occasions.
Rugalahs
Description
These tender, melt-in-your-mouth Rugalahs are a beloved Polish dessert that combines a rich, shortbread-like dough with sweet fruit jam and crunchy nuts. The dough is rolled into circles, filled, and cut into wedges that are rolled up into charming crescent shapes. Perfect for holiday gatherings, tea time, or as a festive gift, these cookies offer a delightful balance of textures and flavors. The combination of raspberry or apricot jam with brown sugar, cinnamon, and toasted hazelnuts creates a warm, comforting taste that appeals to all ages. They are easy to make in batches and freeze beautifully, making them an ideal treat to have on hand for unexpected guests or special occasions.Ingredients
Directions
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In a large bowl, using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse bread crumbs.
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Cut in the cream cheese until the dough feels moist and holds together.
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Knead the dough lightly until you can gather it into a large ball.
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Divide the dough into 8 equal pieces.
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Wrap each piece individually in plastic wrap and refrigerate for at least 1 hour or overnight.
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Let the dough stand at room temperature for about 15 minutes before rolling to make it easier to work with.
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In a medium bowl, combine the brown sugar, cinnamon, and cocoa powder.
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Stir in the finely chopped hazelnuts or walnuts and set aside until ready to use.
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On a lightly floured surface, roll each piece of dough into a circle approximately 10 inches in diameter.
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Spread about 2 tablespoons of raspberry or apricot jam over each circle.
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Sprinkle the brown sugar and nut mixture evenly over the jam.
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Cut each circle into 10-12 equal wedges.
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Roll up each wedge from the wide end to the tip, curving slightly to form a crescent shape.
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Place the rugalahs about 2 inches apart on greased or parchment-lined baking sheets.
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Beat together the egg and salt, then brush the mixture onto each cookie.
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Sprinkle the tops with coarse sugar or finely chopped nuts.
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Bake in a 350&# 194;°F (177ðC) oven for 20-25 minutes, or until golden brown.
Nutrition Facts
Servings 96
- Amount Per Serving
- Calories 33.9kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 2.4g12%
- Cholesterol 10.2mg4%
- Sodium 0.1mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
