Rugelach
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5.0
15 reviews
Excellent
Rugelach
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Ideal as a Hanukkah dessert or a cookie any time of year, this easy Rugelach recipe starts with a cream cheese cookie dough and is filled with apricots, raisins, and walnuts. These buttery, customizable Rugelach cookies are a yearly baking tradition in my home.
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Ingredients
For the dough:
- 1/2 cup butter softened (1 stick)
- 4 ounces cream cheese softened (see note 1)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour (5 ounces)
For the filling:
- 1/3 cup granulated sugar (2 1/3 ounces)
- 1 tablespoon ground cinnamon
- 1/2 cup apricot jam
- 1 cup walnuts chopped fine, or walnut meal (4 ounces, see note 2)
- 1/2 cup raisins chopped (2 1/2 ounces)
- 2 tablespoons butter melted
Instructions
To make the dough:
- In a stand up electric mixer fitted with the paddle, or a large mixing bowl with a hand-held electric mixer, beat the butter, cream cheese, sugar, and vanilla on medium speed until it is thoroughly combined, light, and fluffy, about 3 to 6 minutes.
- Scrape down the bowl and beaters as necessary. Reduce the speed and slowly mix in the flour, about 30 seconds.
- On a floured working surface, turn the dough out and divide into 2 equal pieces. Wrap tightly in plastic wrap and refrigerate until firm, about 60 minutes.
- Meanwhile, in a small mixing bowl, combine the sugar and cinnamon together.
To assemble the cookies:
- Preheat oven to 375 degrees and place the racks at the upper-middle and lower-middle positions. Prepare two baking sheets with parchment paper.
- On a lightly floured surface, roll out each piece of dough into an 11-inch circle, about 1/4-inch thick. On each round, spread 1/4 cup of jam and sprinkle 1/2 cup of the nuts and 1/4 cup of the raisins. Then, evenly sprinkle 1 tablespoon of the cinnamon-sugar mixture.
- Cut each round into 16 even wedges using a knife or pizza cutter. Beginning at the wide end, roll each wedge up into a cookie. Place each cookie on the prepared sheet ensuring the pointed end is underneath the cookie. Space the cookies about 2 inches apart.
- Using a pastry brush, brush the melted butter over the cookies and sprinkle the remaining cinnamon-sugar over the top. Bake the cookies until they have slightly puffed and are a pale gold, about 20 minutes, rotating and switching the position of the baking sheets halfway through.
- Transfer the hot cookies immediately to a wire rack and allow to cool completely before serving, about 60 minutes.
Notes
- Cream cheese: You'll need half of a plain full-fat block of cream cheese. Slice it into cubes to speed up the softening time; room temperature is ideal so the cream cheese incorporates well into the cookie dough.
- Walnut meal: In a food processor, place 1 1/3 cups of whole walnuts. Process until walnuts are finely ground. Will yield about 1 cup of walnut meal.
- Yield: This Rugelach recipe makes 32 cookies.
- Storage: Rugelach will keep at room temperature for 3 days (wrapped tightly) or 1 to 2 weeks longer in the refrigerator.
- Freezer: Freeze the discs of dough for up to 3 months. Thaw overnight in the refrigerator before proceeding with the recipe. Or freeze the shaped Rugelach cookies for up to 3 months. Freeze individually before combining in a freezer-safe bag. Bake straight from the freezer, adding a few minutes to the baking time if necessary.
Nutrition Information
Show Details
Serving
1cookie
Calories
108kcal
(5%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
13mg
(4%)
Sodium
82mg
(3%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
167IU
(3%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 82mg | 3% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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