Recipe courtesy of Bruce Kazan, Main Course Catering & Marketplace, New Paltz
Makes 32 rugalach
1 cup (2 sticks) unsalted butter
8 oz cream cheese
3 Tbsp granulated sugar
¼ tsp salt
2 cups all-purpose flour
1 cup dried cranberries
½ cup brandy
½ tsp ground cinnamon
1 cup chopped walnuts
â…” cup sugar
1 egg, whisked
Dough: In a food processor, combine butter, cream cheese, sugar, and salt. Add flour, and pulse until dough forms. Divide into 2 disks, wrap in plastic, and refrigerate until firm, at least 2 hours.
Filling: Bring cranberries, brandy, cinnamon, and ½ cup water to a boil. Simmer for about 7 minutes. Pulse until finely chopped. Stir in walnuts and sugar.
Preheat oven to 325°F.
On a floured surface, roll out dough into 12” circle. Spread half the filling over each circle and cut into 16 wedges.
Starting with the wide edge of each, roll up each wedge.
Place the cookies, points tucked under, on a baking sheet lined with parchment paper.
Brush with egg and bake for 30 to 35 minutes.