Recipe courtesy of Haley Miller

Rugelach

  • Level: Intermediate
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 50 min
  • Yield: 24 crescents
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Ingredients

Rugelach:

2 cups all-purpose flour, plus more for dusting

1/4 teaspoon kosher salt 

2 sticks (1 cup) cold unsalted butter 

8 ounces cold cream cheese, cubed 

1 large egg yolk 

1 1/4 teaspoons vanilla 

Filling:

4 tablespoons unsalted butter, softened

1/2 cup light brown sugar 

1/4 cup honey 

1 cup pecans, chopped 

Zest of 1 lemon, plus zest and juice of 1 lemon for garnish

Directions

  1. For the rugelach: Preheat the oven to 325 degrees F.
  2. Combine the flour and salt in a food processor and pulse to mix. Scatter the cubed butter and cream cheese over the flour. Pulse 10 to 12 times for coarse crumbs to form.
  3. In another bowl, whisk together the egg yolk and vanilla, then pour over the butter-flour mixture. Run the processor until the dough starts to clump together.
  4. Turn the dough out onto a counter and gather the pieces into a ball. Divide into 2 portions, wrap each in plastic wrap, press into a disc and chill for 8 to 10 minutes.
  5. On a lightly floured surface, roll each disc out like pie dough to a thin round about 1/8 inch thick.
  6. For the filling: Melt the butter and brush half over one of the rounds of dough. Sprinkle with half the brown sugar, and then drizzle with half the honey, pecans and lemon zest. Cut the dough like a pizza into 12 slices. If the dough is sticky, chill it for a few minutes.
  7. Roll up each slice into a crescent shape. Repeat with the second disc of dough and filling ingredients to make 24 rugelach total. Transfer them to 2 parchment-lined baking sheets.
  8. Bake until golden brown, 20 to 25 minutes. Let cool, then squeeze lemon juice and sprinkle lemon zest over the tops.

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