If the idea of rolled pastries has you craving something cozy, rugelach is a perfect place to start. Tender, flexible dough and endlessly adaptable fillings make it as approachable as it is rewarding.
Read more in our The Union article.
Ingredients
- 8 oz cream cheese, cold and cut into ½” cubes
8 oz unsalted butter, cold and cut into ½” cubes
¼ tsp salt
1 tsp vanilla extract
2 ½ cups (9oz) all-purpose flour
1 cup raspberry or apricot jam
¼ cup walnuts, toasted and chopped fine
¼ cup breadcrumbs, optional
Egg, beaten
½ cup granulated sugar
Directions
- For the dough, blend all ingredients in a food processor until just blended, or work together into a soft dough with hands until it just comes together. Form into two discs about 1” thick, wrap in cling film and refrigerate until firm.
- Preheat oven to 325 degrees.
- Once firm, roll out one disc to 10” circle, about 1/8” thick. Spread half the jam on disc, then sprinkle half the walnuts and breadcrumbs, if using.
- Cut disc into 20 “pizza slices”, starting by cutting the circle into quarters.
- Roll each slice from wide outer edge toward its point, creating the crescent shape. Repeat with rest of disc and second disc. Place each rugelach on a parchment lined baking sheet. Brush each with egg wash and sprinkle with sugar. Bake for about 25-30 minutes or until golden brown. Dust with powdered sugar, if desired.