Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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raspberry rugelach

This recipe is based on one I found from The Barefoot Contessa and I love it because it’s so easy and can be filled with just about anything (here they are filled with my friend Scott’s homemade preserves). I knew they were a hit when I brought them to my best friend’s family for the first time and her Mom was really impressed that I made them myself. If they can win her over, they can win anyone over.

raspberry rugelach | photo by: Cassandra Birocco

2 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 tablespoon sugar, plus 1-2 tablespoons for dusting
Pinch of salt

1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons raspberry preserves
1 egg, beaten
1 tablespoon milk

1. Using an electric mixer fitted with paddle attachment, combine cream cheese and butter until smooth. Add 1 tablespoon sugar, salt and vanilla and mix until incorporated. Slowly add flour and mix until just combined. Turn dough out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for about 1 hour.
2. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
3. On a lightly floured surface, roll out dough into a 9-inch circle. Cover dough with a thin layer of raspberry preserves.
4. Cut circle into quarters; then each quarter into thirds, making 12 equal wedges. Roll up each wedge, starting with widest edge first. Place on baking sheet, seam-side down and chill for at least 30 minutes.
5. In a small bowl, combine egg and milk. Brush each cookie with egg wash and 
lightly dust with additional sugar. Bake for 15-20 minutes, until lightly golden brown. Transfer to a wire rack and allow to cool slightly before serving.

Makes 1 dozen.

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