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 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. See more ideas about Rugelach, Rugelach cookies, Rugelach recipe. These apricot walnut rugelach cookies are filled with apricot jam and chopped walnuts. You can have Rugelach cookies using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Rugelach cookies

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

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, pronounced rug-a-lah, are mini crescent-rolled pastries with a super flakey dough usually made with cream cheese. They resemble a schnecken which is an Eastern European Jewish. 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 step by step

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..

Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling. Rugelach is a classic Jewish pastry that's not at all hard to make at home. This version is full of chocolate and dried cranberries! I have tried many Rugelach recipes this was the easiest and came out the best. I cannot imagine holiday-time without rugelach around.