Prep 1 hr
Cook 20 mins
This is the Barefoot Contessa's recipe. Ina Garten does it best! You can easily substitute ingredients in the filling. I added mini chocolate chips in place of the walnuts for half of the filling. Dried cherries and pecans are up next... possibilities are endless. Expect RAVE reviews - these are fantastic!
- 8 ounces cream cheese, at room temperature
- 1⁄2 lb unsalted butter, room temperature
- 1⁄4 cup granulated sugar, plus
- 9 tablespoons granulated sugar, for topping
- 1⁄4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1⁄4 cup light brown sugar, packed
- 1 1⁄2 teaspoons ground cinnamon, divided
- 3⁄4 cup raisins
- 1 cup walnuts, finely chopped
- 1⁄2 cup apricot preserves, pureed
- 1 egg
- 1 tablespoon milk, for egg wash
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
these were great ! for the filling i cut down the sugar by only adding the 6 tablespoons which was just right for my family. Also, i put the walnuts and raisins in the blender and then spread them onto the dough bc i felt like each rugelach would get an even amount of filling that way. my whole family loved this. thanks !
We saw these on a food network special and my husband just had to have them. So, I made these for my husband and friends that were over for dinner. I wasn't able to refrigerate the dough, so it was difficult to work with, but still got rave reviews! They ate the whole batch! My husband kept asking for more.
I've never made rugelach before and it was pretty involving, but it was a LOT of fun to make and totally worth the time and effort! The instructions are nice and clear and the rugelach came out SO well. Everyone loved them! Thanks :)