4 from 4 votes
Rugelach
Rugelach
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 
Cinnamon and walnut filled crescent cookies from Ina Garten's Barefoot Contessa Parties!
Course: Dessert
Cuisine: Eastern European
Servings: 48
Author: Cynthia McCloud Woodman
Ingredients
  • 8 ounces cream cheese room temperature
  • 8 ounces unsalted butter room temperature
  • 1/4 cup sugar plus 9 tablespoons
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour or Gluten Free flour mix
  • 1/4 cup light brown sugar packed
  • 1 1/2 teaspoons ground cinnamon divided
  • 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
Instructions
  1. Cream the cheese and the butter in the bowl of a mixer fitted with a paddle attachment until light. Add 1/4 cup granulated sugar, salt and vanilla. With mixer on low speed, add the flour and mix until just combined.
  2. Dump the dough out onto a well-floured board and roll it into a ball. Cut into quarters, roll each into a flat disk. Wrap in plastic and refrigerate for 1 hour.
  3. To make filling, combine 6 tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon and walnuts in a small bowl.
  4. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons of apricot preserves and sprinkle with 1/2 cup of the filling. Press filling lightly into the dough.
  5. Cut circle into 12 equal wedges. Starting with wide edge, roll up each wedge.
  6. Place cookies, points tucked under, on a baking sheet lined with parchment or a silpat. Chill for 30 minutes.
  7. Preheat the oven to 350 degrees F.
  8. Brush each cookie with egg wash. Combine the remaining 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
  9. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.