Sweet Rolled Rugelach (Print Version)
# Ingredients:
→ Dough Components
01 -
1 teaspoon vanilla extract
02 -
1/4 teaspoon salt
03 -
2 cups flour (all-purpose)
04 -
1 cup chilled unsalted butter (cut into cubes)
05 -
8 oz cold cream cheese (cut into chunks)
06 -
2 tablespoons sugar (granulated)
→ Filling Ingredients
07 -
1 teaspoon cinnamon powder
08 -
1/3 cup packed brown sugar
09 -
1/2 cup walnuts or pecans (finely chopped)
10 -
1/2 cup fruit jam (choose from apricot, strawberry, or raspberry)
→ Topping Options
11 -
Powdered sugar to sprinkle (optional)
12 -
1 beaten egg (used as an egg wash)
# Instructions:
01 -
Combine the sugar, flour, and salt in a food processor. Toss in the cold bits of butter and cream cheese, and pulse until you get big crumbs. Add vanilla and blend until the dough holds together slightly.
02 -
Split the dough into two pieces and flatten each into a disc. Wrap them up in plastic and chill in the fridge for at least 2 hours or leave it overnight.
03 -
Stir together the brown sugar, chopped nuts, and cinnamon in a small bowl until evenly combined. Put aside.
04 -
Take one chilled dough disc and roll it on a floured surface into a round shape, about 10-12 inches wide and 1/8 inch thick. Apply a light coat of fruit preserves over it, leaving the edges empty, and sprinkle half of the nut mix across the top.
05 -
Cut the dough circle like a pizza into 12-16 wedges. Start rolling each slice from the wide part toward the tip, making a crescent-like shape.
06 -
Place the rolled-up dough pieces on parchment-lined baking sheets with the seam side down. Space them out by a couple of inches and chill in the fridge for 20-30 minutes so they keep their shape in the oven.
07 -
Preheat your oven to 350°F (175°C). Brush the chilled crescents with egg wash. Pop them in the oven for 22-25 minutes or until they get slightly golden.
08 -
Let the freshly baked cookies cool on the tray for 5 minutes. Then transfer them to a wire rack to cool off completely. If you'd like, sprinkle powdered sugar on top once they're cool.
09 -
Roll out, fill, shape, and bake your second batch using the other dough disc and remaining filling mix.
# Notes:
01 -
Keep these cookies stored in an airtight container at room temperature for up to five days.
02 -
For better results, make sure the butter and cream cheese stay cold while preparing the dough.
03 -
You can freeze unbaked dough for up to 3 months. Wrap tightly in plastic wrap and seal in a freezer-safe bag.