Rugelach Tortes

Name: Rugelach Tortes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 48 serving(s)
Ingredients: 8 ounces cream cheese, at room temperature; 1/2 cup margarine, room temperature (I used country crock plus calcium); 1/4 cup granulated sugar, plus; 9 tablespoons granulated sugar, for topping; 1/4 teaspoon kosher salt; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 1/4 cup light brown sugar, packed; 1 1/2 teaspoons ground cinnamon, divided; 3/4 cup raisins; 1 cup pistachios, finely chopped; 1/2 cup apricot preserves (I used all fruit)

Submitted by Concoctionista

"This is based from http://www.recipezaar.com/148315, Ina Garten's Rugelach cookies. I wanted to make a mini pie and didn't want to fuss with the rolling of the cookies. This is the way my husband prefers them. Also, our friend's kids couldn't keep their hands off of them!"

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Ready In:: 50mins
Ingredients:: 12
Serves:: 48

ingredients

8 ounces cream cheese, at room temperature
¹⁄₂ cup margarine, room temperature (I used country crock plus calcium)
¹⁄₄ cup granulated sugar, plus
9 tablespoons granulated sugar, for topping
¹⁄₄ teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
¹⁄₄ cup light brown sugar, packed
1 ¹⁄₂ teaspoons ground cinnamon, divided
³⁄₄ cup raisins
1 cup pistachios, finely chopped
¹⁄₂ cup apricot preserves (I used all fruit)

directions

Cream the cheese and butter until light.
Add 1/4 cup granulated sugar, the salt, and vanilla.
On low speed, add the flour and mix until just combined.
Dump the dough out onto a well-floured board and roll it into a ball.
Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and pistachios.
On a well-floured board, roll each ball of dough into a 9-inch circle.
Using a cup or glass, cut circles into the dough.
Place the circles in the bottom of a cupcake pan or mini torte pan.
Spread the tortes with equal amounts of apricot preserves and sprinkle each with 1 heaping tsp of the filling.
Press the filling lightly into the dough.
Chill for 30 minutes.
Preheat the oven to 350°F.
Bake for 15 to 20 minutes, until lightly browned.
Remove to a wire rack and let cool.

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RECIPE SUBMITTED BY

Concoctionista

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I live with my husband in Joliet, IL. I'm a network administrator and also teach step aerobics. My hobby during warmer weather is my vegetable garden. I love to cook and make up interesting recipes. I've recently been put on a restricted diet. No dairy, gluten, wheat, oats, sugar. So, I'm looking for ways to spice up my meals. I cook non-restricted meals often as my husband can eat whatever he wants and I love to cook for him. But, once a week, I make him something "interesting" and healthy and he has to at least try it. So far, it's been a big hit.

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