Rugelach

 

 

 

Rugelach

Inspired by Smitten Kitchen, Dorie Greenspan, and The St. Louis Post-Dispatch    

Makes about 36 cookies

 

Dough:

1 brick (8 ounces) cream cheese, room temperature –or- ¾ cup sour cream

1 cup (2 sticks) unsalted butter, room temperature, cut into chunks

¼ cup granulated sugar

2 cups all-purpose flour

 

Traditional Filling:

9 tablespoons jam

¼ cup brown sugar, packed

¼ cup granulated sugar

½ teaspoon cinnamon

½ cup nuts, chopped fine

½ cup raisins and/or mini-chocolate chips

 

Glaze:

½ cup granulated sugar

1 teaspoon cinnamon

1 large egg

1 teaspoon water

 

  •  In the bowl of a food processor, combine cream cheese (or sour cream) and butter until smooth.
  • Sprinkle sugar and flour into the bowl. Pulse 6-10 times until dough just comes together.
  • Divide dough into 3 disc shaped pieces for crescent cookies or into 2 pieces for slice-and-bake logs. Wrap in plastic wrap and refrigerate for several hours or overnight.
  • When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  • To prepare filling: heat jam slightly to liquefy then set aside, in a small bowl combine sugars and cinnamon.

 

            For crescent cookies:

  • On a lightly floured surface, roll out one piece of dough (leaving the others in the fridge until needed) into a circle about 12” in diameter and 1/8 inch thick. (The dough can be sticky. Sprinkle with additional flour as needed and/or put a sheet of wax paper between the dough and the rolling pin.)
  • Spread 2-3 tablespoon of jam over the dough, leaving a small 2” circle in the middle. Sprinkle remaining fillings over the jam.
  • Cut dough into 16 wedges. Roll up each piece starting at the wide end. Place on baking sheet pointed end tucked under.
  •  To apply glaze, mix egg and water, then brush over cookies. Mix sugar and cinnamon and sprinkle over cookies.
  • Freeze for 15 minutes.
  • Bake for 20-30 minutes until golden brown.. Transfer immediately onto wire racks to cool.
  •  Store at room temperature in air-tight containers for up to 5 days.

 

 

            For slice-and-bake cookies

  • On a lightly floured surface, roll out one piece of dough (leaving the other in the fridge until needed) into a rectangle about 12” long and 1/8 thick. (The dough can be sticky. Sprinkle with additional flour as needed and/or put a sheet of wax paper between the dough and the rolling pin.)
  • Spread 2-4 tablespoons of jam over the dough. Sprinkle remaining fillings over the jam.
  • Roll the dough into a log, starting at a long side. Wrap in plastic wrap and freeze for at least 1 hour.
  • When ready to bake, cut log into ¼”  slices. Dip both sides of cookie in the cinnamon sugar topping (no egg wash needed) and place on cookie sheet. (Because these spiral cookies will already be partially frozen, additional chilling is not needed at this point to prevent spreading.)
  • Bake for 20-25 minutes until golden brown. Transfer immediately onto wire racks to cool.
  • Store at room temperature in air-tight containers for up to 5 days.

 

 

Alternative fillings:

  • Peanut Butter and Jelly: 2-3 tablespoons jelly, about ½ cup peanut butter chips
  • Milk Chocolate Toffee: ½ cup milk chocolate chips, ½ cup toffee bits
  • Cream Cheese: cinnamon sugar, cream cheese filling( ½ cup sugar, 1 egg, 1 tablespoon flour, 1 tablespoon orange or lemon zest)
  • Lemon Tart: granulated sugar, 2-3 tablespoons lemon curd,  ½ cup white chocolate chips, 2-3 tablespoons finely chopped toasted almonds
  • Peppermint:½ cup dark chocolate chips, 2-3 tablespoons crushed candy canes
  • Coconut-Chocolate: ½ cup sweetened shredded coconut, ½ cup mini chocolate chips, 2-3 tablespoons finely chopped toasted almonds
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Rugelach was originally published on themondaybox.com
all content and photos © 2012 themondaybox