Rugelach is a filled pastry product originating in Poland and Central Europe. It is very popular in Israel and commonly found in most cafes and bakeries. And now, our favorite deli dessert just got even better with the addition of cannabis! The delectable cream cheese dough softly swaddling the sweet raspberry filling in these potent little medicated bites make them absolutely irresistible. Baking extra is never a crime!
Ingredients
- 1/2 cup cannabis infused butter
- 1/2 cup butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 1/3 cup sugar plus 2 tablespoons
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1 egg beaten with 1 tablespoon water
How it’s done:
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With an electric mixer, beat the cannabis butter, cream cheese, vanilla, and 1/3 cup of the sugar at medium-high speed until creamy and well combined. Do not over mix.
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Divide the dough into 4 disks and wrap in plastic and chill for at least 2 hours.
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Preheat oven to 350 degrees F.
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Line 2 baking sheets with parchment paper.
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Working with 1 disk at a time while keeping the remaining disks chilled, roll out the dough to form a 9-inch circle on a lightly floured surface.
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Spread about 2 tablespoons of jam over the surface of the entire circle.
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Use a pizza cutter or a sharp knife to cut the circle into 12 equal wedges.
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Roll each wedge into a cylinder, starting at the wide outer edge.
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Place the cookies on the prepared baking sheets, about 2 inches apart and brush with the egg mixture and sprinkle tops of cookies with remaining sugar. Bake for about 25 to 30 minutes or until golden brown.
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Transfer to a wire rack to cool completely before serving.
