Cranberry Cheesecake Rugelach

Our thanks to Hillary of Port Moody for submitting this recipe to us.

Ingredients
  • Dough:
  • 1 cup Island Farms by Natrel cottage cheese
  • 1 cup New Natrel unsalted butter, softened
  • 2 cups all purpose flour
  • ½ tsp. salt
  • Filling:
  • 1 cup Island Farms by Natrel cream cheese
  • 1 cup brown sugar
  • zest of 2 lemons
  • 1 cup dried cranberries, chopped
  • Egg Wash:
  • 1 egg white
  • 1 tbsp. water
Preparation
  1. Combine cottage cheese and butter and mix with electric mixer on medium speed until well incorporated. Gradually add flour and salt.
  2. Divide dough into thirds and flatten into discs. Wrap in saran wrap and refrigerate for at least 2 hours (or up to 12 hours).
  3. Preheat oven to 400 degrees F. Line cookie sheets with parchment paper.
  4. Combine filling ingredients.
  5. Roll one disc into a 9-inch circle on a lightly floured surface. Spread a third of the filling over the dough.
  6. Cut the circle into 16 wedges. Roll each wedge tightly, starting at the wide end. Place the cookie point-side down on the prepared cookie sheet. Repeat with remaining wedges.
  7. Beat the egg white with the water. Brush each cookie lightly with egg wash.
  8. Bake in preheated oven for 17-20 minutes, until golden brown.