Have I mentioned how much I love the holidays? I’m not going to promise that I’ll do 12 posts of Christmas cookies, but I’m certainly going to try!
Cookie number two here is actually a Jewish cookie, perfect for Hanukkah! Am I Jewish? Nope. Does that matter? Nope. These are delicious!!
The dough for the cookies was very easy to work with. Just refrigerate it for about an hour, and make sure to roll it out on a very well-floured surface, and continue to re-flour as you roll out the dough. Also, for the filling, you could really use any type of preserves and various kinds of nuts. I’m thinking raspberry jam, or fig jam and pecans..or…maybe even a chocolate hazelnut filling…let your mind and taste buds wander until you think of what you like!
As a chocoholic, I’m usually not WOWed by desserts without chocolate, but the Rugelach was gooey, sticky, sweet– in a very very good way!
I brought most of the Rugelach into work today and it was a hit! Nothing better on a Monday than a surprise treat! Or that’s what I think, anyway…
Try ’em out, share with you friends, family, co-workers, and others you care about, and let me know what you think!
Apricot Cinnamon Walnut Rugelach!
8 oz cream cheese, softened
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla
2 cups all-purpose flour
1/4 cup brown sugar
1/4 + 1/8 cup granulated sugar (6 Tablespoons)
2 tsp cinnamon
1 cup walnuts, finely chopped, toasted (or other nut of your choosing)
1 jar apricot preserves (16-18oz) (or other type of jam of your choosing)
1) Cream together the cream cheese and butter until well combined. Add in the 1/4 cup granulated sugar, salt, and vanilla. Slowly incorporate the flour and mix just until combined.
2) Form the dough into a bowl and cut into 4 pieces. Wrap each piece in plastic wrap and refrigerate for about an hour.
3) Meanwhile, you can make the filling! In a medium-sized bowl, stir together the brown sugar, 6 tablespoons granulated sugar, walnuts, and cinnamon.
4) Once the dough has chilled, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
5) Take out one of the quarters of dough and roll it out into a 9 inch circle on a well-floured surface. I usually flip the dough 2-3 times before being finished rolling it out to make sure it doesn’t stick to the surface you’re rolling out on.
6) Spread the circle with about 3 heaping tablespoons of jam (I just do whatever looks right / what covers the circle fully and evenly). Then sprinkle with the walnut mixture.
7) Cut the circle in 16 triangular sections, cutting it like a pizza (in half both ways, then cutting each half in half, and the again). Roll up each triangle sliver, starting with the larger end. Place onto a baking sheet. Sprinkle with additional cinnamon and sugar if you’d like! (I recommend.)
8) Bake for 15-20 minutes, or until the Rugelach starts to turn a beautiful golden brown.
9) Remove the cookies from the baking sheet and cool completely on a wire cooling rack. (As..always…I recommend trying one warm too!)