- 6 ounces butter, slightly softened
- 6 ounces cream cheese
- ½ cup sugar
- ½ tsp. salt
- 1 tsp. vanilla extract
- 2 egg yolks
- 1 ¾ cup all purpose flour
- ½ cup Bonne Maman Blueberry Fruit Spread
- 2 Tbsp. milk
- 2 tsp. sugar + 1/8th tsp cinnamon, or just under 1 Tbsp. cinnamon sugar blend
Preheat oven to 350°F.
Cream together butter and cream cheese with paddle attachment of a standard mixer until well blended.
Add the ½ cup sugar, salt, and vanilla and beat on medium-low speed until blended.
Beat in egg yolks one at a time, scrape down the mixer with a spatula, then add flour and mix on low speed to form a soft dough.
Turn the dough out onto a large piece of plastic wrap and pat into a 6” circle. Chill for at least one hour or up to overnight, until firm.
On lightly floured surface, roll rugelach dough out to approximately ¼”—about a 10” circle—and spread Bonne Maman Blueberry Fruit Spread – More Fruit, Less Sugar* out in a thin layer, leaving ⅛ ” of the outer edge clean.
Cut the circle into 16 thin wedges. Starting at the wide edge, roll each wedge tightly to resemble a croissant, and place seam side down on a parchment-lined or greased baking tray.
Brush rugelach with milk, sprinkle with cinnamon sugar and bake until deep golden brown—about 24 minutes.
Allow to cool, then serve and enjoy!
Note: Rugelach are best served the day they are baked.
But your unbaked, assembled rugelach can also be frozen for up to 3 months and baked as needed.