Rugelach

Total Time:
1 hr 55 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
15 min

Yield:
4 dozen cookies
Level:
Easy

Ingredients
Directions

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.


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4.8 199
I have made these several times. The first time was a litte complicated because I was not experienced with dough. Since then, no problems. I have some home<span>made Honeybell marmalade that i am going to use for this batch. Can't wait.</span> item not reviewed by moderator and published
I have made these for Christmas for the last 4 years and it is easily everyone's favorite cookie/pastry. It is relatively easy and very, very yummy. Thanks Ina, you have a homerun with this recipe. item not reviewed by moderator and published
Oh Ina, you have stolen my heart! I don't like raisins and made half but otherwise made as instructed. So delicious! I normally don't venture away from the chocolate chip and sugar cookie, but this may be my new favorite cookie! Every part of this is perfection. Complex flavor and different textures that fit together beautifully. Bake this! item not reviewed by moderator and published
Amazing! And fool proof. The cream cheese dough is to die for. My favorite cookie ever. I always have some in my freezer. Thank you Ina ! item not reviewed by moderator and published
I usually go to New York City to get this , it is one of may favorite. This was my first time to make this. I just had a slight problem, the jelly preserves drips, I probably over filled it. Other than that it has the perfect taste. I used strawberry and raspberry preserves and I used 3/4 of walnuts and no raisins, it came out perfect! Next time I would use dried cranberry and almond. Now, i do not have to go to Veniros to get this, and I can even make it healthier than buying from the bakery.. Thank you Ina, you are awesome, love your recipes!!! item not reviewed by moderator and published
I LOVED this! I did make half as written, but the other half I decided to use dried cranberries instead of the raisins. I find the tartness of the cranberry against the apricot to be more up my alley. I liked that this recipe used my paddle attachment of my stand mixer, where as others were using a food processor. For those who complained about their dough, I'm curious if you followed the guidelines for refrigerating the dough after made initially, and then before baking after the cookies are assembled? I would say that's a must. item not reviewed by moderator and published
I have made these several times. They are always. Hit and none are leftover. I have tried several different jams raspberry, figs and peach. All have been wonderful. They are beautiful on the plate, the only problem is they are messy. But that is part of baking. item not reviewed by moderator and published
Ina, I'm a big fan. I have 5 of your cookbooks and have never been disappointed in any of your recipes. This is the first time I've made this recipe and it is fabulous! So professional looking and delicious. They are better than my favorite bakery. I will share these with friends for the holidays. If I don't give them away I'm afraid I will eat too many myself....so good!! item not reviewed by moderator and published
This is a great recipe!! I made this receipe for a holiday cookie exchange. I doubled the recipe and went exactly with what the recipe called for! My family tasted them before the exchange tomorrow and they love them! I was able to make 11 dozen! It was tougher than I thought, but absolutely tasty and well worth it! item not reviewed by moderator and published
I've made this recipe a dozen times and it's always a hit! I make a variety of fillings--apricot/walnut (I skip the raisins), raspberry preserves with flaked cocnut, Nutella with toffee bits. Be sure to use parchment paper because the jam will ooze out some and carmelize to your pan. Also I do the egg wash and sprinkle with raw sugar before baking--it adds a nice crunch. item not reviewed by moderator and published

This recipe is featured in:

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