Pies & tarts · Original adaptation
Orange Cranberry Rugelach Recipe
Tender cream-cheese pastries rolled with cranberry preserves, walnuts, orange zest, and cinnamon.
Inspired by Holiday Baking Championship, Season 12, Episode 6
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Orange Cranberry Rugelach
- Prep
- 40 min
- Bake
- 24 min
- Total
- 1 hr 4 min
- Makes
- 32 small pastries
Ingredients
- 225 g full-fat cream cheese, softened
- 225 g unsalted butter, softened
- 250 g all-purpose flour
- 1/2 teaspoon fine salt
- 120 g cranberry preserves
- 70 g walnuts, finely chopped
- 50 g light brown sugar
- Finely grated zest of 1 orange
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse sugar
Method
Beat the cream cheese and butter until smooth. Mix in the flour and salt just until a soft dough forms.
Divide the dough into four discs, wrap, and chill for at least two hours.
Mix the walnuts, brown sugar, orange zest, and cinnamon. Line two baking sheets and heat the oven to 190 C, or 170 C fan.
Roll one chilled disc into a 23 cm circle. Spread with one quarter of the preserves and scatter with one quarter of the walnut mixture.
Cut the circle into eight wedges. Roll each wedge from the wide edge toward the point and place seam-side down on a prepared sheet. Repeat with the remaining dough and filling.
Whisk the egg with the water. Brush the pastries lightly with egg wash and sprinkle with coarse sugar.
Bake for 22 to 25 minutes, rotating the sheets halfway through, until deep golden. Cool on the sheets for five minutes, then transfer to a rack.
From the episode
Jingle Mingle
This adaptation starts from the episode's chrismukkah platter brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
