This easy-to-make Orange Cranberry Rugelach is a crisp, flaky pastry spread with orange marmalade, tart dried cranberries and chopped toasted pecans, then rolled up in a pretty crescent shape.
Rugelach is a delicious Jewish pastry. The name means creeping vine because of the rolled-up shape of the cookie. I would often see these crescent shaped cookies at the store, but when Chaya, Sweet and Savory Says It All, posted a request for Chanukah recipes I thought it was the perfect time to try these beautiful flaky little Jewish treats.
Megan, Megan’s Cookin’, suggested I use Dorie’s rugelach recipe, Dorie Greenspan’s Rugelach Secrets. Trish, The Mad Chemist, posted a Cranberry Raisin Rugelach recipe that sounded fabulous. So I combined the two recipes and made a delicious Orange Cranberry Raisin Rugelach for my 12th cookie of the 12 Weeks of Christmas Cookies.
Update: I recently attended a fun blogger get together and brought this Orange Cranberry Rugelach so I could update the post with new pictures. It was a big hit at the party, and I’m sure it would be a big hit at your party too.
Orange Cranberry Rugelach
- 4 ounces cold cream cheese, cut into 4 pieces
- 1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup orange marmalade
- 1/4 cup chopped pecans, finely chopped
- 1/4 cup chopped golden raisins and dried cranberries
- 1 large egg
- 1 teaspoon cold water
- 2 tablespoons sugar, preferably coarse sugar
Let the cream cheese and butter rest on the counter for 10 minutes, so it’s slightly softened but still cool.
Combine flour and salt, cut butter and cream cheese into flour with a pastry blender or two knives until crumbly.
Shape into two disks, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
Line two baking sheets with parchment or silicone mats.
SHAPE THE COOKIES: If the dough is too firm to roll easily, leave it on the counter for about 10 minutes.
On a lightly floured surface, roll the dough into a 12-inch circle. Stir marmalade until it liquefies. Spread a thin layer of marmalad over the dough, and scatter half of the nuts and fruits on top. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate.
Repeat with the second disk of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of minutes to the baking time.)
Preheat the oven to 350 degrees F.
Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
Bake the cookies for 20 to 25 minutes until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
STORING: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.
My cookie boxes were a big hit! It was so fun to have so many new and different flavors to try. If you missed any of the wonderful recipes I’ve linked to them below. Wishing you all happy holidays and a sweet new year!
- Molasses Cinnamon Crisps with Cinnamon Chips
- Alice’s Chocolate Chip Cookies
- Orange Nutella Pinwheel Cookies
- Lime Meltaways
- Cranberry Crumb Bars
- Pecan Squares
- World Peace Cookies
- Cherie’s Snickers Peanut Butter Cookies
- Pumpkin Chocolate Chip Cookies
- Oatmeal White Chocolate and Cranberry Cookies
- Bitterkoekjes – Almond Macaroons
- Orange Cranberry Rugelach