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.

Kategorie: Kekse

Quelle: www.dimitrasdishes.com

Ausrüstung

	Baking tray
	Mixing bowl
	Electric mixer

Zutaten

	Butter
	Cream cheese
	Weizenmehl 550
	Zucker
	Vollrohrzucker
	Zimt
	Rosinen
	gemahlene Walnuss
	Marmelade

Zubereitung

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.