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 are bite-sized pastries made with butter and cream cheese dough wrapped around sweet. Almond Butter Sticks are a melt-in-your-mouth delicious and tender cookie made with a cream cheese dough and an almond extract sugar filling. Rugelach Cookies are one of those classic pastry recipes that seem difficult to make, but Rugelach has always been one of those cute pastries that I never gravitated towards if thy were displayed on a. You can Have Rugelach cookies using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Rugelach cookies

Lets Go Prepare of For the Dough:.
What You needis 8 oz of Cream Cheese, softened at room temperature.
What You needis 1 cup of Unsalted Butter, softened at room temperature.
It's 2 1/4 cups of All Purpose Flour.
It's 1/4 cup of Granulated Sugar.
It's 1/2 tsp of Salt.
Lets Go Prepare 2 tsp of Vanilla Extract.
What You needis of For the Filling:.
What You needis 1 cup of Apricot Preserves.
What You needis 1/3 cup of Brown Sugar.
What You needis 1/3 cup of Granulated Sugar.
Lets Go Prepare 2 tsp of Cinnamon.
What You needis 1 cup of Finely chopped Walnuts.
It's of Egg wash: one egg beaten with a splash of milk.

See more ideas about Rugelach, Rugelach cookies, Rugelach recipe. These apricot walnut rugelach cookies are filled with apricot jam and chopped walnuts. Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling. These traditional Hanukkah cookies are bite-size crescent-shaped cookies that can have any of several fillings including raisins and nuts, poppy seed paste or Sugar-and-Spice Rugelach Cookies.

Rugelach cookies instructions

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..

A recipe for rugelach - a traditional Jewish cookie very popular around the holidays. Crescent-shaped and filled with dried fruit and apricot jam. Store in airtight containers.they freeze very well. Brush each cookie with the egg wash. Rugelach cookies, pronounced rug-a-lah, are mini crescent-rolled pastries with a super flakey dough usually made with cream cheese.