Classic Rugelach
Easy · 12 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3/4 cup plus 1 Tbsp sugar, divided
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 2 cups flour
- 1/4 cup light brown sugar
- 1 1/2 tsp cinnamon, divided
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, warmed
- 1 egg beaten with 1 Tbsp milk or water, for egg wash
Instructions
- Beat cream cheese and butter in a mixing bowl until light. Add 1/4 cup sugar, salt and vanilla.
- With the mixer on low speed, add the flour until just combined.
- Dump the dough onto a well-floured board; roll it into a ball.
- Cut the ball into quarters, wrap each piece in plastic, then refrigerate 1 hour.
- Combine 6 Tbsp sugar, brown sugar, 1/2 tsp cinnamon, raisins and walnuts in a small bowl.
- On a well-floured board, roll each dough ball into a 9" circle at least 1/4" thick.
- Spread each circle with preserves, then sprinkle with 1/2 cup of walnut filling. Press the filling lightly into the dough.
- Carefully roll up the dough like a jelly roll, and tuck the corners under.
- Using unflavored floss, slice the roll crosswise into 1-inch-wide pieces, then transfer them to a sheet pan lined with parchment paper. Chill for 30 minutes.
- Preheat oven to 350*F. Brush cookies with egg wash.
- Mix 3 Tbsp sugar and 1 tsp cinnamon; sprinkle onto the cookies. Bake 15 to 20 minutes, until lightly browned.
- Cool on a wire rack.
- Makes about 4 dozen rugelach.
Tags: pepperplate-import