Prep 30 mins
Cook 10 mins
One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)
- 1 cup butter, at room temp
- 8 ounces cream cheese, at room temp
- 2 teaspoons granulated sugar
- 2 cups flour
- 1 egg white, beaten with
- 1 tablespoon water (for glazing)
- granulated sugar (for sprinkling)
- 1 cup walnuts or 1 cup pecans, finely chopped
- 1⁄2 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- Cream butter, cream cheese, and sugar until soft.
- Sift in the flour and mix to make a soft dough.
- Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
- Refrigerate for at least 30 minutes.
- Make the filling by mixing all ingredients in a small bowl.
- Preheat oven to 375*.
- Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
- Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
- Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
- Starting from the base of each triangle, roll up to form spirals.
- You can curve them into crescents if you like.
- Continue with the other 3 disks of dough.
- Place on baking sheets and brush with egg white glaze.
- Sprinkle lightly with granulated sugar.
- Bake until just golden, about 10 minutes.
- For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
- Continue as above but bake for 15-20 minutes.
This is great! I am making this recipe tonight to take to the lounge room at the funeral home tomorrow where my family will be all day for my Aunt who passed away. I wanted something sweet, and easy to eat - finger food but not necessarily chocolate. Lets face it, EVERYONE brings chocolate - I like to be different. ;) This recipe was SO EASY! They TASTE GREAT! Major bonus points for this being so easy to follow that I was able to prep the dough and throw it in the fridge in the morning before work and then come home after a long day and not start filling and rolling until 10:00 p.m. AND THEY STILL TURNED OUT! My brain is fried right now from work, stress and exhaustion and I still managed to make these, and they taste good. It doesn't get better than that!
I fell in love with all kinds of Austrian pastries while traveling in Austria and dining at Vienna's Demel. I made these cookies as one of my Christmas gifts for my dad last year. Since my dad has a nut allergy, I substituted toasted sesame seeds for the walnuts or pecans. The dough bakes to be light and flaky while the cinnamon, brown sugar filling melts and caramelizes developing a surprisingly deep, delicious taste. My father actually mistook the filling for date spread or fig jam because of its intensely fragrant flavor. Thank you, Karen=^..^=, for this beautiful Eastern European delight!
I've had rugelach tons of times growing up, and they never did anything for me. However, today I needed to make something for my in-laws, and I had a huge block of cream cheese from costco in the fridge, so I decided to make these. After they finished one, I tried it just to make sure it was edible, and... it was soooo good! I couldn't believe it! Maybe I DO like rugelach, and just never had had good ones! They were easy and gorgeous. Only substitution was hazelnuts for walnuts.