Raspberry Lime Rugalach

Name: Raspberry Lime Rugalach
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 24 serving(s)
Ingredients: 1 cup all-purpose flour; 1/2 cup butter, chilled; 4 ounces cream cheese, cold right out of the fridge; 1/2 cup raspberry jam; 1/4 cup sugar (or splenda); 1/2 cup toasted and chopped pecans; 1 teaspoon key lime zest; 1 egg white, beaten; 1/3 cup chopped pecans; 1/3 cup powdered sugar

Submitted by anme7039

"A tasty, yet simple, jam filled cookie spiked with a hint of lime!"

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photo by Outta Here

Ready In:: 2hrs 30mins
Ingredients:: 10
Serves:: 24

ingredients

1 cup all-purpose flour
¹⁄₂ cup butter, chilled
4 ounces cream cheese, cold right out of the fridge
¹⁄₂ cup raspberry jam
¹⁄₄ cup sugar (or splenda)
¹⁄₂ cup toasted and chopped pecans
1 teaspoon key lime zest
1 egg white, beaten
¹⁄₃ cup chopped pecans
¹⁄₃ cup powdered sugar

directions

Cut butter into flour then mix it together until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and then "rub" into the flour/butter crumbs.
Knead this mixture until it forms a ball.
Separate the dough into two equal parts and wrap each part in plastic wrap and refrigerate for a few hours (at least 4).
To make fruit filling mix the raspberry jam together with sugar with the chopped toasted pecans and grated key lime peel.
Pre heat oven to 350°F
Once dough has chilled roll it out each half on a floured surface to about 9 or 10 inches. Then spread each dough circle with jam mixture.
After you have spread the mixture of jam on the dough circles cut each circle out inot about 10-12 wedges. Then roll each wedge up tightly starting from the widest part of the dough.
Put cookie rolls on a very lighty greased cookie sheet then brush the cookies with the egg whites and sprinkle with extra nuts. Then bake cookies for about 20 minutes or until lightly browned.
Once cooled sprinkle powdered sugar over the cookies.

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Reviews

The taste of these was a definite 5-star! I really enjoyed the flaky pastry and the raspberry/pecan combination (I could not taste the lime). But, the instructions were a little problematic for me. The dough was too firm to work with after being refrigerated for 4 hours. Also, greasing the cookie sheets didn't prevent the cookies from sticking; I ended up with a nasty mess on my baking sheets. I checked a cookbook by Nick Malgieri whose ruglach dough recipe is identical, but his procedures were a little different: He suggests refrigerating the dough only as long as it takes to prepare the filling which would have made it easier to work with; and he suggests lining the baking sheets with parchment paper. I will try this yummy recipe again using Malgieri's methods which should solve my problems. :)

appleydapply
These were very easy and tasty! I like the addition of cream cheese (I used reduced-fat). I used sugar-free raspberry jam and Splenda (I only used 1/8 cup) I skipped the powdered sugar. These will be on my holiday list next year!

Outta Here
For someone who made a rugelach for the first, this turned out excellent! The pastry's so tasty and like the other reviewer's suggestion, I upped it with a tsp of lime juice since the jam was sweet. I used pecan for this since it's what the recipe calls for and having baked with pecans and walnuts, I prefer the former's taste. The dough pastry itself is marvelous, that I'll try it with other fillings too next time. Thank you for sharing this, Anme!

Pneuma
What a hidden gem these were! The pastry was oh-so-tender and literally melted in the mouth. Mixing in some lime zest into the raspberry jam was inspired, and the nuts gave a nice crunch. I think the flavour of the nuts could be improved by roasting them beforehand, and I didn't mix any extra sugar into the raspberry jam - did not miss it at all as these were still plenty sweet. The instructions are clear, concise and well-organized. Very, very nice.

evelynathens
Review my Recipe 2008 ~ This is my second time making a rugalach and I just love them. The pastry comes out like a puff pastry, only it's less time consuming to make. For those of you who have never made rugalach before, I strongly suggest that you put them with the point down on the baking sheet so that they don't open up while cooking. These are really nice and actually not too sweet. I would probably add a bit of lime juice next time just to up the flavor a bit. Also used walnuts as I was out of pecans. Thanks Anme!

CulinaryQueen

RECIPE SUBMITTED BY

anme7039

I'm just a girl whos passion is for cooking, well some people would call it an obbsession rather.... I am a college student at RIT going for food management and prep, my favortie things! Most of my orignal recipes are made from left overs since I cook for one or two most days so there are always left overs in my house. I play mad scientist most days in my kitchen with left over chicken breasts lol. I am also a health food freak and a major gym rat, so I am always on the look out for good subs for the more unhealthy ingredients in most recipes. Also I am just starting to take pictures of the food I make on this site, so my photos are anything but stellar yet so I will not be offended in any way if you chooses not to use my pictures. <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish2.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish2.jpg" border="0" alt="Recipezaar Challenge 2008"></a> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=newtaginethbanner.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/newtaginethbanner.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/CV.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/ScrapBook.png" border="0" alt="Made by Bella14ragazza"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg" border="0" alt="Made by Bella14ragazza"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/RedWhiteBlue.jpg" border="0" alt="Made by Bella14ragazza"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://www.recipezaar.com/members/home/28636/zwt3banner.jpg"> <a href="http://photobucket.com" target="_blank"><img src="http://i12.photobucket.com/albums/a209/tlonghorn/banners/BBQ2.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Derfcookathon.jpg">

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