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Rugelach cookies are a beloved pastry that hails from Eastern Europe, cherished for their distinctive shape and delightful filling. Traditionally made with a flaky dough and a variety of sweet fillings, these cookies have become a staple in Jewish baking and are enjoyed by people of all backgrounds. The sweet and nutty version of rugelach is particularly appealing, combining rich flavors with a tender, crumbly texture that melts in your mouth. Whether served at holiday gatherings, family celebrations, or simply enjoyed with a cup of tea on a cozy afternoon, Sweet & Nutty Rugelach cookies are the perfect treat to satisfy any sweet tooth.

Rugelach Cookies

Indulge in the delightful world of Sweet & Nutty Rugelach cookies with our easy-to-follow recipe! These flaky pastries filled with walnuts, cinnamon, and apricot preserves are perfect for any occasion, whether it's a cozy tea afternoon or a festive gathering. Discover the unique history and variations of rugelach while creating your own batch. Get ready to impress your family and friends with this delicious treat! #Rugelach #Baking #Cookies #SweetTreats #HomemadeDelights #JewishBaking #DessertRecipes
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Ingredients
  

For the Dough:

1 cup unsalted butter, softened

8 oz cream cheese, softened

1/4 cup granulated sugar

1/4 teaspoon salt

2 cups all-purpose flour

1 teaspoon vanilla extract

For the Filling:

1/2 cup finely chopped walnuts

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 cup apricot preserves (or your favorite jam)

1/4 cup raisins (optional)

For the Topping:

1 egg, beaten (for egg wash)

1 tablespoon cinnamon sugar (for sprinkling)

Instructions
 

Make the Dough:

    - In a large mixing bowl, beat the softened butter and cream cheese until creamy and smooth.

      - Add the granulated sugar and salt, mixing until well incorporated.

        - Gradually add the flour and mix until just combined, then stir in the vanilla extract. Do not overmix.

          - Divide the dough into four equal pieces, wrap each in plastic wrap, and chill in the refrigerator for at least 2 hours (or overnight for best results).

            Prepare the Filling:

              - In a bowl, combine the chopped walnuts, sugar, ground cinnamon, and raisins (if using). Mix well and set aside.

                Assemble the Rugelach:

                  - Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.

                    - On a lightly floured surface, roll out one piece of chilled dough into a circle about 1/8 inch thick.

                      - Spread 2 tablespoons of apricot preserves evenly over the rolled dough.

                        - Sprinkle one-fourth of the filling mixture over the preserves.

                          - Using a sharp knife or a pizza cutter, slice the dough circle into 8 equal wedges (like cutting a pizza).

                            - Starting from the wide end of each wedge, roll it up towards the point. Place each cookie seam-side down on the prepared baking sheet.

                              Bake the Cookies:

                                - Brush each rolled rugelach with the beaten egg and sprinkle with cinnamon sugar.

                                  - Bake for 20-25 minutes, or until lightly golden brown.

                                    - Remove from the oven and let cool on a wire rack before serving.

                                      Serve and Enjoy:

                                        - Once cooled, enjoy your delicious Rugelach cookies with family and friends or store them in an airtight container for up to a week.

                                          Prep Time: 30 minutes | Total Time: 2 hours 50 minutes | Servings: 32 cookies