Rugelach

Show: Barefoot ContessaEpisode: Friday Night Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (141)

RECIPE
COMMENTS & REVIEWS(141)

Cook Time:
15 min
Level:
Easy
Yield:
4 dozen cookies

Times:

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

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Ingredients

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
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
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

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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Comments & Reviews

recipe Rugelach
Donna Chatsworth, CA 02-01-2010
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TOO YUMMY!!!
Rated: 5 stars out of 5

I made these and absolutely fell in love so did all my dinner quests as well as my husband who will only admitt to enjoy one... particular cookie....oatmeal. These cookies are delicious I have about 6 more batches waiting for me in the freezer. You will not be disapointed and they are not really difficult or involved especially when you make the dough and freeze it ahead of time. LOVE LOVE LOVE!Read more
recipe Rugelach
Anita Delray Beach, FL 01-25-2010
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Incredible pastry
Rated: 5 stars out of 5

I really never baked before and was VERY leary about starting now...however, Ina inspires me. Rugelach has always been a... favorite in our family. I have gotten such wonderful compliments from everyone that have tasted these that I am getting a little heady. I have now made them 4 times. The first time I baked off all 48, because it was during the holidays. The next few times I froze 2 balls and just baked off 24 at a time. I actually have an overwhelming feeling of accomplishment when I bake these, they look so pretty. I haven taken them to dinner parties and everyone just loves them. They make a beautiful presentation and are soooooooo delicious. Once again much thanks to Ina .. ! (^_^)Read more
recipe Rugelach
Bethany Foster City, CA 01-16-2010
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Stellar!!!
Rated: 5 stars out of 5

OK, so I'm a cook, NOT a baker. BUT, I wanted to make these for Hanukkah. My husband's family is Jewish, I'm not, so I... wanted to try and make something Jewish to see if I could pull it off. Everyone LOVED these. No one usually makes Rugelach because of the work. They all couldn't believe how good they were. They were all gone in one 3 hour party!! This will now be a tradition for me to make every year.Read more
recipe Rugelach
Susan Charlottenc, NC 01-04-2010
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Rugelach Cookie
Rated: 5 stars out of 5

The best cookie I have ever had!
recipe Rugelach
andrea issaquah, WA 01-02-2010
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Someone bowed to me these were so good!
Rated: 5 stars out of 5

I have made these twice in the last month (both times I doubled the recipe because I was making them for so many people).,... once for my immediate co-workers and secondly for a New Years Party. Everyone that had them raved about how good these cookies are. I had several people that grew up in New York say that these rivaled rugelach they were used to from their childhood. Another woman bowed to me because she was so in love with my rugelach. Only thing to warn you about is that this recipe is very time consuming but well worth the wait and fairly easy to make. Read more
recipe Rugelach
Laurie Avon, OH 12-26-2009
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Time-consuming, but well worth it
Rated: 5 stars out of 5

Make sure you set aside enough time to allow for dough chilling and then chilling the prepped cookies in the fridge! These... cookies are well worth the time involved though. I would chill one batch as I was baking another in the oven...worked out well. I followed the directions exactly, no modifications needed. Very, very tasty. I'm definitely making these again.Read more