Serves 16
50 min
Mrs. Wheelbarrow's Rugelach
Recipe GLPRb5e6abeb70e16b
Traditional Jewish pastry rolls with a buttery cream cheese dough wrapped around a filling of chopped nuts, bread crumbs, sugar, and preserves. These tender, crescent-shaped cookies are brushed with egg yolk for a golden finish and are perfect for holidays or afternoon tea.
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Ingredients
4 ounces cream cheese, softened
4 ounces unsalted butter, softened
4 1/4 ounces all-purpose flour
1/4 teaspoon kosher salt
1/4 cup toasted nuts, finely chopped
1 tablespoon granulated sugar
2 tablespoons soft, fresh bread crumbs
4 ounces fruit preserves
1 egg yolk, beaten
Directions
In a medium bowl, cream together the softened cream cheese and unsalted butter until well combined and smooth.
Add the all-purpose flour and kosher salt to the butter mixture. Mix gently until a soft dough forms. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a small bowl, combine the finely chopped toasted nuts, granulated sugar, and soft bread crumbs. Set aside.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Working with one portion of dough at a time, place it between two sheets of parchment paper. Roll out into a thin 8-inch square.
Spread half of the fruit preserves evenly over the rolled dough, leaving a small border around the edges.
Sprinkle half of the nut-sugar-breadcrumb mixture evenly over the preserves.
Starting from one corner, tightly roll the dough into a cylinder shape, then gently form it into a crescent or spiral. Cut the roll into 8 equal pieces.
Place the shaped pastries on the prepared baking sheet. Repeat steps 5-9 with the second portion of dough, remaining preserves, and remaining filling mixture.
Brush the top of each pastry with the beaten egg yolk for a golden finish.
Bake in the preheated oven for 18-22 minutes, until the pastries are golden brown and set.
Remove from the oven and allow the rugelach to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
