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.
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
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.