Almond-cranberry Rugelach

Ingredients

  • Dough
  • 1/2 of a 7-oz tube almond paste
  • 11/2 cups all-purpose flour
  • 2 Tbsp packed light-brown sugar
  • 1/4 tsp salt
  • 3/4 stick (6 Tbsp) unsalted butter, cut in pieces
  • 1 brick (3 oz) cream cheese
  • Filling
  • 1 cup toasted almonds, very finely chopped
  • 1 cup frozen or fresh cranberries, very finely chopped
  • 2/3 cup packed light-brown sugar
  • 1/2 tsp ground cinnamon
  • Topping
  • 1 large egg, lightly beaten
  • 2 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon

Description

Almond-Cranberry Rugelach - The Huffington Post

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