Rugelach

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Rugelach

Ingredients:

2 sticks (1 cup) unsalted butter, room temperature

8 ounces cream cheese, room temperature

¾ cup granulated sugar

¼ teaspoon plus a pinch of salt

1 large whole egg, plus 3 large egg yolks

2-1/3 cups all-purpose flour, plus more for dusting

1 teaspoon pure vanilla extract

1¼ cups (4 ounces) walnut halves or pieces

Pinch of ground cinnamon

1 cup plus 2 tablespoons (12 ounces) apricot jelly, melted

2 cups currants, raisins or other dried fruit, or mini chocolate chips

Fine sanding sugar (or granulated sugar), for sprinkling


Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add ½ cup granulated sugar and ¼ teaspoon salt; beat until combined and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating to combine after each. With the mixer on low speed, beat in flour to combine. Mix in vanilla.


2. Turn out the dough onto a lightly floured work surface. Divide into three equal pieces, and shape into flattened disks; wrap each in plastic. Refrigerate at least 1 hour or overnight.


3. Preheat the oven to 325°F, with racks in the upper and lower thirds. Line three baking sheets with parchment paper; set aside. In food processor, pulse together the walnuts, remaining ¼ cup granulated sugar, the cinnamon, and pinch of salt until finely ground; set aside. On a lightly floured work surface, roll out one disk of dough into a 10-inch round about ¼ inch thick. Brush the top evenly with melted jelly. Sprinkle with a third of the walnut mixture and a third of the currants. Using the rolling pin, gently roll over the round to press the filling into the dough.


4. Using a pizza cutter or sharp knife, cut the round into 16 equal wedges. Beginning with the outside edge of each wedge, roll up to enclose filling. Place about 1 inch apart on the prepared baking sheets. Repeat with remaining dough and filling ingredients. Lightly beat the whole egg; brush over tops, and sprinkle with sanding sugar.


5. Bake two sheets, rotating halfway through, until the cookies are golden brown, 20 to 25 minutes. Transfer to a wire rack to cool completely. Repeat with remaining baking sheet. Rugelach can be kept in an airtight container at room temperature for up to 4 days.


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(Source: Martha Stewart's Baking Handbook)


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