Rugelach
These Rugelach cookies are the best for a beautiful cookie platter for the holidays. They have a cinnamon-nutty filling and a gorgeous cream cheese pastry. They are definitely my new favorite.
Servings: 48 Cookies
Calories: 95kcal
Equipment
- Baking Sheet with Cooling Rack Set(2 Pans+2 Racks) 16'', Terlulu Stainless Steel Baking Pan with Wire Rack, Heavy Jelly Roll Sheet Pan&Bacon Rack for Oven Cooking, Cookie Sheet, 16 x 12.1 x 1.1 Inch
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup cold unsalted butter cut into chunks
- 1 package 8 oz cold cream cheese, cut into chunks
- 1 egg yolk
For the Filling
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup raw walnuts
- 1/2 cup raisins
- 4 teaspoons cinnamon
For the Glaze
- 1 egg
- 1 teaspoon cold water
- 2 tablespoons coarse decorating sugar
Instructions
- Place the flour and salt in the bowl of a large food processor with its metal blade attachment. Pulse a few times to mix. Add the cubed butter, cubed cream cheese, and egg yolk. Pulse just until the mixture is crumbly, being careful not to overmix.
- Pour the crumbly dough mixture onto a lightly floured surface. Work the dough with your hands until it forms a ball. Divide the dough into 4 equal portions, then flatten each portion into a disk. Wrap each disk in plastic wrap and refrigerate for 2 hours (and up to three days).
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Take one disk of dough out of the fridge at a time and place on a lightly floured surface. Let it rest for a few minutes at room temperature to make it easier to work with, but don't let it warm up too much.
- Meanwhile, prepare the filling by placing the brown sugar, white sugar, raisins, walnuts, and cinnamon into the bowl of a food processor with the metal blade attachment. Pulse until the mixture is finely chopped. Set aside.
- With a rolling pin, roll the dough out into a 10-inch circle, approximately 1/8 inch thick. Pour 1/2 cup of the filling over the dough and press the filling down with flat hands so that it sticks to the dough.
- Using a pizza cutter or a sharp knife, cut the dough into 12 roughly equal wedges. Roll each triangle, starting at the wide end, into a crescent shape. Place them point-side down onto a parchment-lined baking sheet. Repeat until you have 24 Rugelach on each baking sheet.
- Whisk together the egg and teaspoon of cold water for the glaze. Brush each cookie lightly with the egg wash, then sprinkle with the coarse sugar.
- Bake at 350 degrees Fahrenheit for 25 minutes or until they begin to turn lightly golden brown. Cool on a cookie rack. Store in an airtight container for up to three days.
Notes
See the post for more tips and tricks.
Nutrition
Serving: 1 | Calories: 95kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 16mg | Fiber: 1g | Sugar: 4g