It's not a proper celebration of the festival of lights without a batch of rugelach. This classic Jewish cookie which is typically served during Hanukkah is an absolute must when it comes to holiday baking. Made with a super straightforward, 4-ingredient dough in the food processor, this pastry is far from intimidating. In this variation, we used our favorite apricot jam along with some hearty walnuts for the perfect fruit and nut dessert. If you don't have apricots or walnuts, any fruit and nut combination will do.
2 cups all-purpose flour (about 9.2 ounces)
3/4 teaspoon salt
1 cup unsalted butter, cut into small cubes
8 ounces cream cheese, cut into small cubes
3/4 cup chopped walnuts
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup apricot preserves
1 large egg, lightly beaten
How to Make It
Place flour and teaspoon salt in the bowl of a food processor; pulse until combined. Add butter to flour mixture and pulse until combined. Add cream cheese; process until one large ball forms.Divide the dough evenly into 4 disks; wrap each in plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
Preheat oven to 350°.
Stir together walnuts, sugar, cinnamon, nutmeg, and ginger in a medium bowl until combined.
Working one disk at a time (keeping the remaining disks in the refrigerator), roll each dough portion into a 9-inch circle on a floured surface. Spread ¼ cup of apricot preserves evenly over each rugelach dough circle. Distribute walnut mixture evenly over the apricot preserves.
Using a pizza cutter, slice the disk into 12 even triangular portions. Gently roll each portion, starting from the widest end, towards the narrow end. Transfer rugelach to parchment paper- or silpat-lined baking sheets. Brush the rugelach with egg; sprinkle evenly with coarse sugar.
Bake for 23 to 27 minutes, or until golden brown. Let cool on baking sheet for 5 minutes; transfer to wire rack to cool completely.
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