Orange Almond Cranberry Rugelach

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 rugelach) contains 190 calories, 17 g carbohydrate, (0 g fiber), 2 g protein, 13 g fat, (7 g saturated fat), 35 mg cholesterol, and 40 mg sodium.
  • Calories per Serving: 190
  • Makes: 72 rugelach
  • Active Time: 1 hour, 50 minutes
  • Total Time to Make: 2 hours, 55 minutes
Orange Almond Cranberry Rugelach


You'll Need

Large food processor


  1. Add flour and salt to large food processor; pulse to combine. Add cream cheese and butter; pulse at 3 sec intervals until dough begins to form (pea-size pieces of butter and cream cheese should still be visible).
  2. Divide dough into 6 portions; knead each portion on lightly floured work surface until dough comes together (do not overwork; specks of butter and cream cheese should still be visible). Shape dough into round, flat discs about 1/2-inch thick. 
  3. Wrap each disc with plastic wrap. Refrigerate at least 1 hr. 
  4. Add almonds and cranberries to food processor; process until fine. Combine turbinado sugar and cinnamon in small bowl; set aside.
  5. Preheat oven to 350 degrees. Remove one dough disc from fridge; let sit about 5 min. Transfer disc to lightly floured work surface; roll into about 10-inch circle using rolling pin. Trim dough circle into even 10-inch round (use upside-down dinner plate as guide).
  6. Spread surface with 2 Tbsp orange marmalade; top evenly with 5 Tbsp almond-cranberry mixture, leaving 3-inch diameter circle in center empty. Cut dough into 12 equal triangular pieces using pizza cutter or chef's knife. Roll pieces into crescent-shaped rugelach starting at wide edges of triangles. Place rugelach on parchment paper-lined baking sheet triangle tip-side down. Repeat with remaining dough.
  7. Brush tops of each rugelach with thin layer of heavy cream; sprinkle with cinnamon-sugar mixture.
  8. Bake 13-16 min until golden brown.
  9. Repeat with remaining dough.
Chef Tips
  • Unused dough can be frozen up to 4 months. Freeze dough discs in sandwich-size plastic zipper-style bags. To thaw, place in refrigerator overnight before rolling dough.
  • Alternatively, rugelach can be frozen after step 6 for baking at a later date. To thaw, place in refrigerator overnight before baking.
  • Place a second baking sheet under baking sheet halfway through baking time to prevent the bottoms from getting too brown.
  • Options
    Stand mixer directions: Using paddle attachment, cream the butter, cream cheese and salt until combined. Add flour; mix until a dough is formed. Continue with step 2.


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