These cookies are filled with jam and nuts, and the dough gives a nice crisp, flakey texture to them! If you are looking for a new cookie recipe, this is the one!
Prep:
5
minutes
Cook:
40
minutes
TOtal:
45
minutes
Ingredients
Rugelach Dough
2 cups all purpose flour
pinch salt
8 ounces butter room temperature
7 ounces cream cheese room temperature
Rugelach Filling
Fruit Jam your choice of flavor
Chopped Nuts your choice of nuts
Egg Wash 1 egg + 3 tbsp milk
Cinnamon Sugar 1 tbsp cinnamon + 2 tbsp sugar
Instructions
Rugelach Dough
Beat the butter and cream cheese together until it is very smooth.
Slowly add the flour and salt.
Put the dough onto a floured work surface. The flour will keep the dough from sticking to the surface. Sprinkle flour on top of the dough as needed, and roll it out into a rectangle about 1/2" thickness.
Fold the dough into thirds, then roll it back out into a 1/2" thickness. Cut the dough into 4 portions, shape into a circle, wrap it in plastic wrap, and put them in the fridge to cool down.
Building the Rugelach Cookies
One portion of dough at a time, roll the dough (use flour when necessary to prevent sticking) into a circle of about 1/16" thick.
Spread your choice of jam onto the dough. It should be a very thin layer.
Sprinkle your choice of chopped nuts on top, then sprinkle some cinnamon sugar on top of that.
Cut the dough like a piece of pizza, into 16 pieces, like in the picture below.
Roll the dough from the wide end, so it looks like a crescent.
Put each one onto a sheet pan, then brush it with egg wash and sprinkle with cinnamon sugar.
Bake at 375°F for about 10 minutes. They should be golden brown.
Allow them to cool, then enjoy!
Notes
Flavor Options: Raspberry Jam and Pistachios (this is what my pictures show), Strawberry Jam and Peanuts, Raspberry Jam and Almond, Apple Jam and Walnuts
