Buttery Rugelach Cookies (Print Version)
# Ingredients:
→ Dough Prep
01 -
2 cups of plain flour
02 -
1 cup (2 sticks) of cold, cubed butter
03 -
8 ounces of cold cream cheese, cut into small pieces
04 -
2 tablespoons of sugar
05 -
1/4 teaspoon of salt
06 -
1 teaspoon of vanilla essence
→ Filling Mix
07 -
1/2 cup of jam (like apricot, raspberry, or strawberry)
08 -
1/2 cup of finely chopped pecans or walnuts
09 -
1/3 cup of brown sugar
10 -
1 teaspoon of cinnamon powder
→ Toppings
11 -
1 beaten egg for brushing
12 -
Powdered sugar (optional, for decoration)
# Instructions:
01 -
Pulse the sugar, flour, and salt in a food processor. Add the cold butter and cream cheese, blending until chunky crumbs develop. Blend again with vanilla until the crumbs just start to hold together.
02 -
Cut the dough in half, shaping each piece into a flat circle. Wrap them tightly in plastic wrap and chill in the fridge for a couple of hours, or even overnight.
03 -
Combine the brown sugar, nuts, and cinnamon in a small mixing bowl. Stir well and keep aside.
04 -
On a floured counter, roll one dough disk into a circle roughly 1/8 inch thick and 10-12 inches wide. Spread a thin coat of jam across the top, keeping the edges clean. Sprinkle half the nut mixture evenly over the jam.
05 -
Use a sharp knife or a pizza wheel to split the dough circle into 12-16 narrow triangles. Roll each triangle up tightly from the wide end to the tip, creating a crescent-like form.
06 -
Arrange the crescents seam-side down on a baking tray lined with parchment paper, leaving at least 2 inches between each. Let them chill in the fridge for 20-30 minutes so they hold form while baking.
07 -
Set your oven to 350°F (175°C). Brush the cooled cookies lightly with egg wash. Bake for 22-25 minutes until they look lightly golden.
08 -
Transfer the baked cookies to a cooling rack after letting them rest on the tray for 5 minutes. Once cooled, sprinkle powdered sugar over the top if you'd like.
09 -
Repeat rolling, filling, cutting, shaping, and baking with the second dough circle and leftover filling.
# Notes:
01 -
Keep in a tightly sealed container to enjoy for up to 5 days at room temperature.
02 -
The butter and cream cheese need to be cold so the dough works properly.
03 -
You can freeze the unused dough for up to 3 months by wrapping it in plastic and storing it in a freezer bag.