Rugelach
User Reviews
4.9
123 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
chill
30 mins
-
Total Time
1 hr
-
Servings
48 cookies
-
Calories
108 kcal
-
Course
Dessert
-
Cuisine
Eastern European
Rugelach
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Cinnamon crescent cookies filled with walnuts and apricot jam, slightly adapted from Ina Garten's Barefoot Contessa Parties.
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Ingredients
Rugelach Dough
- 8 ounces cream cheese room temperature
- 8 ounces unsalted butter room temperature
- 1/4 cup sugar (1.8 ounces)
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (9 ounces)
Rugelach Filling
- 6 Tablespoons sugar
- 1/4 cup light brown sugar packed (1.8 ounces)
- 1/2 teaspoon ground cinnamon
- 1 cup walnuts finely chopped
- 1/2 cup apricot preserves pureed in a food processor
Egg Wash & Finishing
- 1 egg
- 1 Tablespoon milk
- 3 teaspoons sugar
- 1 teaspoon cinnamon
Instructions
Rugelach Dough
- Cream the cheese and the butter in the bowl of a mixer fitted with a paddle attachment until light. Add 1/4 cup granulated sugar, salt and vanilla. With mixer on low speed, add the flour and mix until just combined.
- Turn the dough out onto a well-floured board and roll it into a ball. Cut into quarters, roll each into a flat disk. Wrap in plastic and refrigerate for 1 hour. (Dough can be frozen at this point)
Cinnamon Walnut Filling
- To make filling, combine 6 tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon, and walnuts in a small bowl.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons of apricot preserves and sprinkle with 1/2 cup of the filling. Press filling lightly into the dough.
- Cut circle into 12 equal wedges. Starting with wide edge, roll up each wedge.
- Place cookies, points tucked under, on a baking sheet lined with parchment or a silpat. Chill for 30 minutes. (Finished cookies can be frozen at this point)
- Preheat the oven to 350 degrees F.
Finishing the Rugelach
- Combine beaten egg and 1 Tablespoon milk to make an egg wash
- Combine the remaining 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
- Brush each cookie with egg wash.
- Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Notes
- Notes:
- read the recipe through before beginning. The entire amount of white sugar is 1/4 cup PLUS 9 Tablespoons. 6 Tablespoons are used for the filling and 3 for sprinkling on top of the cookies before baking.
- If you want to freeze the dough, flatten each ball into a disc before freezing. Wrap well. It will keep for about 3 weeks. Defrost before rolling out
- If you want to freeze the cookies BEFORE baking, place them on a parchment lined cookie sheet. Once they're frozen, place them in a zip-lock bag. Defrost on a cookie sheet before baking.
- Any nut or jam can be substituted.
Nutrition Information
Show Details
Serving
1cookie
Calories
108kcal
(5%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
30mg
(1%)
Potassium
29mg
(1%)
Fiber
0.3g
(1%)
Sugar
5g
(10%)
Vitamin A
193IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
12mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 30mg | 1% |
| Potassium | 29mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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