EASY RUGELACH
Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled for hours before it is rolled out and filled with apricot preserves, currants, walnuts, and raisins -- helps produce an extra-flaky crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Whisk together flour and salt in a medium bowl. With an electric mixer on medium speed, beat butter and cream cheese until combined. Reduce speed to low. Add flour mixture; beat to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Chill until firm, about 6 hours or up to overnight.
- Preheat oven to 325 degrees. Whisk together sugar, cinnamon, and nutmeg. Divide dough into quarters. Working with one piece at a time, roll out dough on a lightly floured surface to an 8-by-12-inch rectangle. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and about 2 tablespoons sugar mixture. Starting with a long side, tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
- Brush each log with cream, dividing evenly; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire rack to cool 15 minutes. Slice into 1-inch-thick slices. Rugelach can be stored at room temperature in an airtight container up to 2 days.
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Daniel Tesfaye
[email protected]I've never made rugelach before, but this recipe made it so easy. They turned out perfect!
Umesh Malla
[email protected]These rugelach were so easy to make and they turned out amazing. I'll definitely be making them again soon.
Boluwatife Rachael
[email protected]I'm not sure what I did wrong, but my rugelach turned out dry and crumbly. I'll have to try again.
Darren Clark
[email protected]These rugelach were a bit too time-consuming to make, but they were worth it. They were so delicious!
Queen Zion
[email protected]I made these rugelach for a bake sale and they sold out in minutes! Everyone loved them.
123 123
[email protected]Wow! These rugelach are incredible! The dough is so flaky and the filling is so flavorful. I'll definitely be making these again and again.
Cyrus Murimi
[email protected]These rugelach were a bit too sweet for me, but my husband loved them. I'll try making them again with less sugar next time.
Angela Saoud
[email protected]The dough was a little too dry for my taste, but the filling was amazing. I'll try again with a different dough recipe.
noor rony
[email protected]I'm not a baker, but these rugelach were easy to make and turned out great. I'll definitely be making them again.
Jessica Romero
[email protected]These were delicious! I made them with raspberry jam and they were perfect.
Victoria london
[email protected]I've made these rugelach several times now and they always turn out perfect. They're the perfect combination of sweet and flaky.
Freefire Max 30
[email protected]These rugelach were a hit at my holiday party! They were so easy to make and everyone loved them.