Rugelach

Submitted by Chef #221488

"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!"

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Yields: 48 Cookies
• Serves: 48

ingredients

• 226.79 g cream cheese, at room temperature
• 226.79 g unsalted butter, room temperature
• 59.14 ml granulated sugar, plus
• 133.10 ml granulated sugar, for topping
• 1.23 ml kosher salt
• 4.92 ml pure vanilla extract
• 473.18 ml all-purpose flour
• 59.14 ml light brown sugar, packed
• 7.39 ml ground cinnamon, divided
• 177.44 ml raisins
• 236.59 ml walnuts, finely chopped
• 118.29 ml apricot preserves, pureed
• 1 egg
• 14.79 ml milk, for egg wash

directions

1. 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.
2. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
3. 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.
4. Preheat the oven to 350 degrees F.
5. 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.

Reviews

[nazbaz]

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 !

 

[suzieshome]

I found 20 minutes in the oven way too long. Mine were burned at 20, too brown at 15 and perfect at 13. They are also much better the second day.

 

[Concoctionista]

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.

 

[yamakarasu]

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 :)

 

[katrinepa2]

I used Rapberry jam, and dried cranberrys, with chopped almonds, and YUMMY