Rugelachs
Rugelachs are a cookie with origins in the Jewish communities of Eastern Europe. I first made them several years ago for a Christmas event and they've since become one of my favorite holiday cookies. I usually make the first batch before Thanksgiving, because I think the flavors work well for fall baking, and several more batches by Christmas. Apricot and walnut is my favorite flavor combination for these flaky, crescent shaped cookies. Raspberry pecan is also good–see notes.
Ingredients
- 1/2 pound unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar, plus 9 tablespoons, divided
- 1/4 tsp kosher salt
- 1 tsp vanilla
- 2 cups flour
- 1/4 cup brown sugar
- 2 tsp cinnamon, divided
- 1 cup walnuts, toasted
- 1/2 cup apricot preserves
- 1 egg beaten
- 1 tbsp water
Instructions
Form the dough
- In a large mixing bowl, cream cheese and butter until light, 4-5 minutes. Add 1/4 cup granulated sugar, salt and vanilla.
- Add flour, and mix until just combined. Dump dough onto well-floured board or pastry cloth and form into a ball. Divide ball into equal quarters and wrap each in plastic wrap.
- Refrigerate dough a minimum of one hour, overnight.
Create the filling
- In a small bowl, combine 6 tablespoons of granulated sugar, 1 teaspoon of cinnamon, and the brown sugar
- In a small bowl, puree the jam with a stick blender, or in a regular blender. Chop the walnuts into very small pieces.
Assemble the cookies
- Remove one dough quarter from the refrigerator and flatten into a circle on a well-floured board or pastry cloth. Using a rolling pin, roll the dough into a 10-12 inch diameter circle.
- Using a pastry brush, spread a thin layer of preserves onto dough and sprinkle with 1/4 of the cinnamon filling. Sprinkle 1/4 of the walnuts on top. Using the rolling pin, gently roll over the filling to press it into the dough.
- Using a pizza cutter, or large knife, cut the dough into 12 equal wedges. Starting with the wide end of each wedge, roll up and bend slightly to create a crescent shape.
- Place cookies, point tucked under, on a baking sheet lined with parchment. Chill for 30 minutes in refrigerator, or 15 minutes in freezer.
Bake cookies
- Preheat oven to 350 degrees.
- Combine 3 tablespoons of granulated sugar and 1 teaspoon cinnamon in small bowl. In another small bowl, beat egg with water to create egg wash.
- Brush each cookie with egg wash and sprinkle cinnamon/sugar mixture over top.
- Bake for 15-20 minutes until lightly browned. Cool on wire rack.
- Store in air-tight container for up to 3 days, or freeze for up to 2 months.
Notes
- These take a bit of time to chill and bake, but they freeze very well. I’ve frozen them both before and after baking, and think they do best when baked first.
- Christmas Tea 2024–Substitute one cup of toasted pecans for walnuts and raspberry preserves for the apricot.