Ingredients
2 c. all-purpose flour, plus more for surface
1/2 tsp. kosher salt
1 c. (2 sticks) cold butter, cut into large chunks
1 (8-oz.) block cold cream cheese, cut into large chunks
Egg wash, for brushing
Coarse sugar, for sprinkling
1/3 c. raspberry or apricot preserves
2 tbsp. cinnamon-sugar
1/2 c. walnuts
1/4 c. packed brown sugar
1 tsp. cinnamon
Preparation
Step 1In a food processor, pulse flour and salt together. Add butter and cream cheese and pulse until a dough starts to come together. Turn dough out onto a clean surface and divide in half. Shape each into a disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Step 2When ready to roll, place dough at room temperature for 15 minutes to make it easier to roll. Preheat oven to 350° and line 2 large baking sheets with parchment. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Place jam in a microwave safe bowl and heat until liquified, 10 seconds. Spread jam over dough and sprinkle with cinnamon sugar. Step 3For walnut filling: In a food processor, pulse walnuts, sugar, and cinnamon together into fine crumbs. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Spread walnut filling over dough and lightly press into dough with your hands. Step 4Using a pizza cutter or knife, cut dough into 16 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes. Repeat with second disc of dough. Step 5Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.
What if I don’t have a food processor? If you don’t have a food processor, no sweat—you can still make rugelach. Make the dough by beating softened butter and softened cream cheese together until smooth, then add the flour and salt and mix until just combined. For the filling, chop the walnuts finely, then mix with brown sugar and cinnamon. What should I fill them with? You’ve got options here. Rugelach is typically filled with jam or a sweet walnut and brown sugar mixture, but you could also fill them with Nutella! We went with raspberry and apricot preserves here, but feel free to experiment with your favorite jam. Can I freeze rugelach? Absolutely! These rugelach freeze beautifully. After filling and rolling you can keep them frozen for up to 3 months and bake them off as you desire. Have you tried these yet? Let us know how it went in the comments below!
