Rugelach Cookies

Name: Rugelach Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 1 h 8 min
Cuisine: Jewish,Polish
Ingredients: 227 g Butter; 170 g Cream cheese; 295 g All purpose flour; 106 g Sugar; 50.6 g Brown sugar; 6.8 g Cinnamon; 153 g Raisins; 42.5 g Ground walnut; 338 g Marmalade

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Rugelach cookies are a traditional Jewish pastry that originated in Eastern Europe. The word "rugelach" is derived from the Yiddish word "rugel," which means "royal." These small, crescent-shaped cookies are made from a rich cream cheese dough that is wrapped around a variety of sweet fillings, such as cinnamon sugar, jam, nuts, or chocolate. This version has a filling of apricot jam, raisins and walnuts, providing a sweet and nutty filling with an almost toffee like texture that combines well with the flaky pastry.

Category: Cookies

Source: www.dimitrasdishes.com

Equipment

	Baking tray
	Mixing bowl
	Electric mixer

Ingredients

	Butter
	Cream cheese
	All-purpose flour
	Granulated sugar
	Brown sugar
	Cinnamon
	Raisins
	Ground walnuts
	Apricot jam

Instructions

Begin by making the pastry dough. Beat the cream cheese and butter until smooth in a tabletop mixer with the paddle attachment. Add the flour and beat just until incorporated. Collect all the dough on the counter and form a round ball. Cover with plastic wrap and refrigerate for about 30 minutes. This dough can be stored in the freezer up to one month.

Preheat your oven to 180°C.

Combine the granulated sugar, brown sugar, cinnamon, raisins, and walnuts in a bowl and mix well to combine.

Cut the dough into 4 equal portions. Dust your work surface very lightly with flour and roll out each portion of dough into a 9-inch circle. Spread 2 tablespoons of jam onto the dough. Sprinkle ½ cup of the sweet filling over the jam and lightly press down.

Using a pizza cutter or a knife, cut the circle into 8 wedges. Roll each wedge from the widest part upward to form the shape of a croissant. Place each cookie onto a baking tray lined with parchment paper.