Serves 48
45 min
Rugelach
Recipe GLPR3810bd1bc1aad7
Traditional Jewish pastries with a flaky, tender dough swirled with cinnamon sugar filling. These crescent-shaped cookies are lightly egg-washed and topped with sanding sugar for a delightful crunch.
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Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/3 cup granulated sugar mixed with 1 tablespoon ground cinnamon
1 large egg, lightly beaten
1/4 cup fine sanding sugar
Directions
In a small bowl, whisk together flour and salt. Set aside.
In a large bowl, beat cream cheese and butter together until smooth and creamy. Add granulated sugar and vanilla extract, and beat until well combined.
Add the flour mixture to the cream cheese mixture and stir until a soft dough forms. Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat oven to 375°F. Remove one dough disk from the refrigerator and let sit for 5 minutes to soften slightly.
Roll out the dough on a lightly floured surface into a thin 9-inch round. Sprinkle half of the cinnamon sugar filling over the dough.
Cut the round into 12 pie-shaped wedges using a sharp knife. Starting from the wide outer edge, roll each wedge tightly toward the point, creating a crescent shape.
Place the rolled rugelach on parchment-lined baking sheets, point side down. Brush the tops lightly with beaten egg.
Sprinkle fine sanding sugar over the egg wash.
Bake for 12-15 minutes until golden brown. Cool on baking sheets for 2 minutes, then transfer to a wire rack.
Repeat steps 4-9 with the remaining dough disk and filling.
