Cinnamon Rugelach
Cinnamon crescent cookies filled with walnuts and apricot jam, slightly adapted from Ina Garten's Barefoot Contessa Parties.
Prep Time2 hours hrs
Cook Time20 minutes mins
Total Time2 hours hrs 20 minutes mins
Course: Dessert
Cuisine: Eastern European
Servings: 48 cookies
Calories: 108kcal
Rugelach Dough
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.
Turn 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. (Dough can be frozen at this point)
Cinnamon Walnut Filling
To make filling, combine 6 tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon and walnuts in a small bowl.
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.
Cut circle into 12 equal wedges. Starting with wide edge, roll up each wedge.
Place cookies, points tucked under, on a baking sheet lined with parchment or a silpat. Chill for 30 minutes. (Finished cookies can be frozen at this point)
Preheat the oven to 350 degrees F.
Finishing the Rugelach
Combine beaten egg and 1 Tablespoon milk to make an egg wash
Combine the remaining 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
Brush each cookie with egg wash.
Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Notes:
- read the recipe through before beginning. The entire amount of white sugar is 1/4 cup PLUS 9 Tablespoons. 6 Tablespoons are used for the filling and 3 for sprinkling on top of the cookies before baking.
- If you want to freeze the dough, flatten each ball into a disc before freezing. Wrap well. It will keep for about 3 weeks.
Defrost before rolling out
- If you want to freeze the cookies BEFORE baking, place them on a parchment lined cookie sheet. Once they're frozen, place them in a zip-lock bag. Defrost on a cookie sheet before baking.
- Any nut or jam can be substituted.
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 193IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.4mg