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Rugelach Bar Cookies Recipe
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Rugelach Bar Cookies - dairy

Marlene Sorosky, in "Fast and Festive Meals for the Jewish Holidays," guarantees that these bar cookies, which must take about 1/15th or 1/30th the time of regular rugelach, taste the same as standard rugelach. The downside, however, is that although they may be stored at room temperature overnight or refrigerated for up to three days, they don't freeze well.

Cream Cheese Pastry:

6 ounces cream cheese, cold and cut into pieces
1/4 pound plus 4 tablespoons (1 1/2 sticks) butter or margarine, cold
and cut into small pieces
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt


3 tablespoons packed light brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons butter or margarine, melted
1/2 cup chopped walnuts
1/4 cup mini chocolate chips (optional)
2/3 cup strawberry or apricot jam or preserves, or 1/3 cup of each.

Preheat oven to 350 degrees. Grease or spray bottom and sides of a 9x13 inch metal pan.

Make the Pastry--Blend cream cheese and butter, by hand or in a food processor. Add flour, sugar, vanilla, and salt. Mix or process til it all holds together. Transfer to the pan and press evenly into bottom. Bake for 25 minutes, or until edges are brown and center is lightly golden.

Make the Topping--Stir together the brown sugar, cinnamon, melted butter, walnuts and chocolate chips, if you're using the latter. Stir jam to soften it and spread it over the baked crust. Sprinkle the cinnamon mixture over the jam. Put it back in the oven and bake 10 minutes, or until edges of jam are bubbling. Remove from oven and cool completely. Cut into 1x1 1/2 inch bars.


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