Rugelach
 
 
Ingredients
Dough
  • 8 ounces cream cheese, room temperature
  • 8 ounces unsalted butter (2 sticks), room temperature
  • 2 cups all purpose flour
  • ½ teaspoon salt
Filling
  • ½ cup jam (raspberry or apricot)
  • ⅔ cup white granulated sugar
  • 1+1/2 tablespoons ground cinnamon
  • ½ cup roasted pecans, chopped small (or walnuts)
Topping
  • 1 egg, beaten with 1 tablespoon water for egg wash
  • a bit of cinnamon sugar mixture from above
Instructions
  1. Beat cream cheese and butter together until light and fluffy - about 3 minutes. Scape down the sides of the bowl.
  2. Add salt and flour and beat until all the flour is incorporated.
  3. Scrape dough out onto a piece of plastic wrap and shape into a flattened disk. Wrap with plastic wrap and chill dough in fridge for at least 2 hours or overnight.
  4. When dough is chilled and you are ready to bake, preheat oven to 350F. Line baking sheet with parchment paper. Set aside.
  5. In a small bowl, stir together sugar and cinnamon
  6. Divide chilled dough into quarters. On a lightly floured surface, roll one quarter of the dough out into a 9 inch round circle (don't fret if the edges are ragged or if it is more square like...it works all the same).
  7. Spread 2-3 tablespoons of jam onto dough, leaving about a ½ inch border around edges clean. (if the jam is difficult to spread, warm gently in the microwave until spreadable). Sprinkle dough with 2 tablespoons of the cinnamon sugar mixture and a small handful (about 3 tablespoons) of chopped pecans. Gently press the nuts into the dough.
  8. With a pizza cutter or a knife cut the dough into 12 -16 wedges (like a pizza) - depending on the size of cookie you want ( I did 16 to make them more bite sized).
  9. Starting with widest edge of each wedge, roll each one up. Place on prepared baking sheet, with the narrow tip on the bottom.. Brush each rugelach with egg wash and sprinkle with a bit of cinnamon sugar mixture.
  10. Bake for 20-25 minutes until golden brown. Remove from oven and let cool for about 5 minutes before transferring to a wire rack.
  11. Repeat with remaining dough.
  12. Store cooled cookies in an airtight container.
Notes
*you will lose a bit of filling when you roll up the cookies. it's OK.
**the dough can be made a few days ahead of time and kept in the fridge/freezer until you are ready to roll and bake.
***You can also make the dough in a food processor. You will want to use COLD butter and COLD cream cheese cut into chunks. Place flour and salt into processor and process the butter and cream cheese into the flour until clumps begin to form. Transfer to plastic wrap and form into a disk. Place in fridge to chill as above.
****Jam will ooze out as they bake, as it should. But please use parchment paper or you will be cursing me later.
Recipe by Fork Vs Spoon at http://forkvsspoon.com/rugelach/