Rugelach cookies. I have tried many Rugelach recipes this was the easiest and came out the best. One note the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is covered in sugar it is no problem to roll out at all. Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease! Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.

Arrange the cookies on a baking sheet, making sure they do not touch, and freeze until solid. Transfer to a freezer container for long-term storage. Little rolled cookies called rugelach with a honey walnut filling enrobed in the most delectable pastry dough. You can cook Rugelach cookies using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Rugelach cookies

Prepare of For the Dough:.
It's 8 oz of Cream Cheese, softened at room temperature.
You need 1 cup of Unsalted Butter, softened at room temperature.
You need 2 1/4 cups of All Purpose Flour.
It's 1/4 cup of Granulated Sugar.
Prepare 1/2 tsp of Salt.
Prepare 2 tsp of Vanilla Extract.
Prepare of For the Filling:.
It's 1 cup of Apricot Preserves.
It's 1/3 cup of Brown Sugar.
Prepare 1/3 cup of Granulated Sugar.
It's 2 tsp of Cinnamon.
Prepare 1 cup of Finely chopped Walnuts.
Prepare of Egg wash: one egg beaten with a splash of milk.

We call them pie cookies in my house. Made from a rich and flavorful pastry with both cream cheese and butter, they have crusty outsides that crunch when you bite into them giving way to tender, flaky insides and. Rugelach happily accommodates any sort of fillings from jam and chocolate to dried fruit and nuts. You can roll the dough up into different shapes, slicing pinwheels or spirals, there's pull-apart or logs, wreaths, twists, you name it.

Rugelach cookies step by step

In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese, butter and sugar. Add the vanilla and mix to incorporate..
Add the flour and salt and mix until everything is combined. Divide your dough into 4 equal pieces (the dough will be very sticky at this point but that’s ok) wrap each one with some plastic wrap and pop them in the fridge for about 8 hours or overnight..
Take the dough out of the fridge about 45 minutes before you’re ready to use it. Preheat your oven to 350 degrees F and line a couple of baking sheets with parchment paper, set them aside..
To make the filling, mix together the brown sugar, granulated sugar, walnuts and cinnamon, set aside. Add the apricot preserves in a microwave safe bowl and pop it in the microwave for a few seconds just to loosen it up a bit..
Take each piece of dough, roll it out to a 9” circle on a well floured surface (if the dough cracks and breaks, gather it up, warm it with your hands and re-roll it) brush or spread some of the preserves over the surface of the dough and sprinkle some of the cinnamon sugar mixture over the top..
Lightly press the sugar filling into the dough using your hands, cut the circle into 12 little triangles and starting from the wider end, roll them up like little crescents. Repeat this process with the remaining dough and filling..
Place them seam side down on your baking sheet and brush the tops with some egg wash..
Before you bake them, pop them in the fridge for about 15 minutes so the dough can firm up a bit..
Bake them in your preheated oven for about 20 to 25 minutes or until golden brown..

Line baking sheets with Silpats (French nonstick baking mats). Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar. Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Delicious to eat and fun to make, rugelach (pronounced rug-a-lah) are miniature crescent-rolled pastries posing as cookies.