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.
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
- 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.