Rugelach cookies. How To Make the Best Rugelach Cookies. There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They're buttery, flaky, and just the right amount of sweet.
Rugelach happily accommodates any sort of fillings from jam and chocolate to dried fruit and nuts. Store in airtight containers.they freeze very well. Place each cookie onto a baking tray lined with parchment paper. You can cook Rugelach cookies using 14 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Rugelach cookies
- It’s of For the Dough:.
- You need 8 oz of Cream Cheese, softened at room temperature.
- Prepare 1 cup of Unsalted Butter, softened at room temperature.
- Prepare 2 1/4 cups of All Purpose Flour.
- Prepare 1/4 cup of Granulated Sugar.
- It’s 1/2 tsp of Salt.
- You need 2 tsp of Vanilla Extract.
- It’s of For the Filling:.
- Prepare 1 cup of Apricot Preserves.
- It’s 1/3 cup of Brown Sugar.
- It’s 1/3 cup of Granulated Sugar.
- It’s 2 tsp of Cinnamon.
- You need 1 cup of Finely chopped Walnuts.
- It’s of Egg wash: one egg beaten with a splash of milk.
Rugelach – delicious butter & cream cheese cookie Brush each cookie with the egg wash. Rugelach Cookies are delicious pastry-like cookies that are as fun to make as they are to eat. Rugelach are bite-sized pastries made with butter and cream cheese dough wrapped around sweet.
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..
These cherry pecan rugelach cookies are so light, flaky and I love the fact This Rugelach Recipe is the only recipe you'll ever need for rugelach cookies. They have a super buttery, flaky crust and are. These traditional Hanukkah cookies are bite-size crescent-shaped cookies that can have any of several fillings including raisins and nuts, poppy seed. Rugelach are crescent-shaped cookies, traditionally served for Hanukkah, but the rich cream cheese dough and variety of possible fillings make this a delicious any-holiday cookie recipe. Making rugelach dough is pretty quick and simple.