Annette Hoffman'S Rugelach Recipe

Name: Annette Hoffman'S Rugelach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup and 6 tbsp unsalted butter; 1 (8oz) package of cream cheese; 2 eggs; 1/4 cup molasses; 2 1/2 tsp ground ginger; 2 1/2 tsp ground cinnamon; 1 tsp ground nutmeg; 1/2 tsp ground cloves; 1/4 tsp salt; 3 cups unbleached or pre-sifted all purpose flour; 1 1/3 cups raisins; 1 1/3 cups finely chopped walnuts; 1 1/3 cups packed brown sugar

Servings: persons

1 cup and 6 tbsp unsalted butter
1 (8oz) package of cream cheese
2 eggs
1/4 cup molasses
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
3 cups unbleached or pre-sifted all purpose flour
1 1/3 cups raisins
1 1/3 cups finely chopped walnuts
1 1/3 cups packed brown sugar

1
Beat one cupe butter and cream cheese together until smooth.
2
Lightly whisk together eggs, molasses, ginger, cinnamon, nutmeg, cloves and salt then beat well into cream cheese mixture.
3
Beat in flour just until completely mixed.
4
Form dough into 8 balls, wrap in plastic wrap and refrigerate 30 minutes up to 2 days.
5
When ready to bake, mix together rasins, nuts and brown sugar in bowl.
6
Remove 1 dough ball from refrigerator, on lightly floured board pat dough out into a small circle. Cut into 6 wedges, but do not move them.
7
Melt remaining 6 tbsp butter, then scatter 2 small handfulls of nut mixture onto it.
8
Slightly press nuts and raisins into dough without breaking through.
9
Starting with outside edge of circle, roll each wedge up croissant style to enclose nuts and rasins.
10
Move rolled cookies to greased backing sheet, point side down. Cuver cookies slightly ato make crescents.
11
When all cookies are prepared, brush with any remaining butter.
12
Bake at 350 degrees for 25minutes, until browned all over. Cool on wire racks.

1435

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup and 6 tbsp unsalted butter, 1 (8oz) package of cream cheese, 2 eggs, 1/4 cup molasses, and more.

Yes, Annette Hoffman'S Rugelach falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Annette Hoffman'S Rugelach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions