Rugelach
.
Yield
48 servingsPrep
12 minCook
18 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
at room temperature |
|
| 8 | ounces |
butter, unsalted
1/2 pound, at room temperature |
|
| 4 | tablespoons |
sugar
plus 9 tablespoons |
|
| ¼ | teaspoon |
kosher salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
plus more for rolling |
|
| 4 | tablespoons |
brown sugar
light, packed |
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ⅔ | cup |
raisins, seedless
|
|
| 1 | cup |
walnuts
toasted and finely chopped |
|
| ⅔ | cup |
apricot preserves (jam)
pureed in a food processor |
*
|
| 1 | large |
eggs
whisked with 1 tablespoon milk or water, for egg wash |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
at room temperature |
|
| 231.2 | ml/g |
butter, unsalted
1/2 pound, at room temperature |
|
| 6E+1 | ml |
sugar
plus 9 tablespoons |
|
| 1.3 | ml |
kosher salt
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
plus more for rolling |
|
| 6E+1 | ml |
brown sugar
light, packed |
|
| 7.5 | ml |
cinnamon
ground |
|
| 158 | ml |
raisins, seedless
|
|
| 237 | ml |
walnuts
toasted and finely chopped |
|
| 158 | ml |
apricot preserves (jam)
pureed in a food processor |
*
|
| 1 | large |
eggs
whisked with 1 tablespoon milk or water, for egg wash |
|
Directions
Beat the cheese and butter in the bowl of an electric mixer until light and pale.
Beat in 4 tablespoons of the sugar, the salt, and vanilla.
With the mixer on low speed, beat in the flour until just incorporated.
Dump the dough out onto a well-floured board or surface and roll it into a ball.
Cut the ball in quarters, wrap each piece in plastic wraps or waxed papper and refrigerate for at least 1 hour.
For making the filling:
Combine 6 tablespoons of the sugar, the brown sugar, ½ teaspoon cinnamon, the raisins, and walnuts.
On a well-floured cutting-board or surface, roll each ball into a 9-inch circle.
Spread the dough evenly with 2½ tablespoons apricot preserves and sprinkle with ½ cup of the filling.
Press the filling gently into the dough.
Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds.
Starting with the wide edge, roll up each wedge.
Place the cookies, points tucked under, on a baking sheet(s) lined with parchment paper or baking mats or coated with cooking spray.
Refrigerate for about 25 to 35 minutes.
Preheat the oven to 350℉ (180℃).
Brush each cookie with the egg wash.
Mix together 3 tablespoons remaining sugar and 1 teaspoon cinnamon and sprinkle over the cookies.
Bake until lightly browned, about 16 to 21 minutes.
Transfer onto a wire rack and let cool.
Place on a large serving pate and serve warm or at room temperature.
