Rugelach
Total Time
2 hrs 5 mins
Prep Time
40 mins
Cook Time
25 mins
Rating
4.67 out of 5 stars
(3)
Ingredients
48 servings
- 2 sticks unsalted butter, room temperature (1 cup)
- 8 ounces cream cheese, room temperature (226.8 g)
- ¾ cup granulated sugar (150 g)
- ¼ teaspoon plus a pinch of salt (0.25 teaspoon)
- 1 large whole egg, plus 3 large egg yolks
- 2-1/3 cups all-purpose flour (83.33 g), plus more for dusting
- 1 teaspoon pure vanilla extract
- 1¼ cups walnut halves or pieces (146.25 g) (4 ounces)
- Pinch of ground cinnamon
- 1 cup plus 2 tablespoons apricot jelly, melted (12 ounces)
- 2 cups currants, raisins or other dried fruit, or mini chocolate chips (290 g)
- Fine sanding sugar, or granulated sugar, for sprinkling
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
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Chef's notes
While these take some time and a few extra steps to put together, they are not at all complicated; and that flaky pastry dough is well worth the effort.
More great ethnic cookies
Lebkuchen:
German Christmas Cookies
Pizzelle
Cucidati:
Italian Fig Cookies
Italian Walnut Pillow Cookies
