Rugelach is buttery, light, and flaky, but it is not fussy as a croissant. This recipe yields a cream cheese dough, which is soooo good. And the filling? Apricot preserves, nuts, and chocolate!
2 1/4 c. all-purpose flour
3 tbsp. granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
8 oz. cream cheese (cold, cut into 4 pieces)
1 c. unsalted butter (cold, cut into 1/2-inch pieces)
1/3 c. walnuts (finely ground)
1 tbsp. granulated sugar
1 tbsp. light brown sugar, lightly packed
1 tsp. Dutch-processed cocoa powder
1/2 tsp. ground cinnamon
1/2 c. apricot preserves
1 large egg (beaten with 2 tbsp. water)
coarse sugar for sprinkling
- Add flour, granulated sugar, and salt in a food processor and pulse to combine.
- Add the vanilla and cream cheese. Pulse briefly, in about 5 or 6 quick bursts.
- Add the butter and process until the dough forms little clumps that hold together when pinched by your fingers for about 20 seconds.
- On a lightly floured, clean work surface, roll the dough out. Form the dough into a ball and divide it into 3 equal parts.
- Form each piece into a 4-inch disk.
- Cover with plastic wrap and refrigerate the dough for at least 2 hours.
- Preheat oven to 350 degrees Fahrenheit.
- Remove one disk from the fridge and roll it out onto a lightly floured counter (14-inch round and, 1/8-inch thick). Spread about 2 tablespoons of the apricot preserves on the dough but make sure to keep a clean edge around the outside and about a 2-inch clean circle in the center. Sprinkle 2 1/2 tablespoons of filling over the preserves.
- Using a pizza cutter, cut the dough into quarters. Cut each quarter into 3 equal pieces. Starting at the wide end, fold over the corners and about 1/4-inch of the dough. Roll the rugelach toward the small end but do not use too much pressure. Curve the ends inward to form a crescent shape and place it on a baking sheet lined with parchment paper.
- Brush the tops with egg wash then sprinkle with coarse sugar.
- Bake for about 28 minutes or until golden brown.
- Cool on a wire rack.
- Sprinkle with a dusting of powdered sugar if desired.
- Take note that the dough may appear crumbly.
- You can also refrigerate the dough for about 2 days.