(Family Features) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.
Rugelach, for instance, is like a cross between a croissant and a cookie featuring walnuts for a nutty flavor and crunch with ties to Greece, Turkey and the Middle East.
Find more holiday dessert ideas at walnuts.org/holiday.
Rugelach
Recipe courtesy of California Walnuts
Prep time: 50 minutes
Cook time: 20 minutes
Servings: 32
Dough:
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour
Filling:
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup apricot jam
1 cup finely chopped California walnuts
1/2 cup raisins, chopped
2 tablespoons unsalted butter melted
To make dough: In large bowl, using electric mixer on medium speed, beat butter, cream cheese, sugar, vanilla and salt until light and fluffy, about 5 minutes.
Scrape sides of bowl and beaters as necessary. Reduce speed and slowly mix in flour, about 30 seconds.
On floured work surface, form dough into ball. Divide into two equal pieces.
Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes, or until firm.
To make filling: Heat oven to 375 F and place racks at upper-middle and lower-middle positions.
Line two baking sheets with parchment paper.
In small bowl, combine sugar and cinnamon; mix well and set aside.
On lightly floured surface, roll out each piece of dough into 11-inch circles, about 1/4-inch thick. On each round, spread 1/4 cup jam and sprinkle 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture on each disk.
Using knife, cut each round into 16 even wedges. Beginning at wide ends, roll each wedge up into cookie.
Place cookies on prepared baking sheet with pointed end underneath cookie. Space cookies about 2 inches apart.
Using pastry brush, brush melted butter over cookies; sprinkle remaining cinnamon-sugar over top.
Bake cookies about 20 minutes until slightly puffed and pale gold, rotating baking sheets halfway through.
Transfer hot cookies to wire rack and allow to cool completely before serving.
