Baking in Vegas


Rugelach: pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)


The first time I tried these delicious cookies at the bakery where I work I fell in love. The savory cream cheese dough, the sticky-sweet cranberries, the toasty pecans, a hint of brown sugar…


I knew my mother would adore them, so I found a dough recipe online and made a batch. This past weekend, my family drove nine hours to Las Vegas and my mother insisted that I make a few batches for her friend. The night before we left home I whipped up three batches of cream cheese dough and packed them in a cooler for the ride.


The nice thing about rugelach is its flexibility. Basically you make a big log, and whenever the craving hits, you slice off a piece, pop it in the toaster oven for a bit, and enjoy a freshly baked goodie. The filling isn’t limited to just the ingredients I used, though those happen to be my mother’s favorites. Chocolate chips are an addition I can’t wait to try.



4 ounces cream cheese

1/2 cup butter

1 cup flour

1/2 cup pecans (toasted and chopped)

1/2 cup dried cranberries

1/4 cup brown sugar

1 egg white

In a food processor, cut together butter and cream cheese. Add flour and process until dough forms into a ball.

Wrap dough in plastic and chill for 15 minutes to overnight.

Mix together pecans, cranberries, brown sugar, and egg white.

Roll dough between two pieces of wax paper into a 9″x12″ rectangle.

Spread filling on dough in an even layer. Starting from a long edge, roll into a log.

Wrap log in aluminum foil. Store in refrigerator for up to a week. 

When ready to bake, slice log into 12-16 slices depending on desired crispness. Thicker slices will result in chewier cookies.

Bake in preheated 350F oven for 15 minutes or until edges of dough begin to brown.



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