walnut and brown sugar rugelach

oh, i’ve been thinking of making these cookies for awhile. the dough is light and tender, the filling rich and delicious. making rugelach sometimes seems daunting, but don’t let the few extra steps deter you from making these. the cutting and shaping really isn’t more complex than cutting a pizza pie, and doing a quick roll-up of the filled dough really is quick and painless. they are worth the tiny bit of extra effort!

hoping to be a bit more helpful than usual, i’ve added some additional photos today to show you the steps. you’ll see i used a metal ruler – that’s my kitchen ruler! it cleans up well and doesn’t get damaged when i run a knife along its’ edge when cutting the rugelach dough.

walnut and brown sugar rugelach

ingredients:

1 cup unsalted butter, softened to room temperature

8 oz. (1 large package) cream cheese, softened to room temperature (be sure to use full-fat and not reduced-fat cream cheese)

2 tablespoons granulated sugar

1/2 teaspoon salt

2 cups all-purpose flour

1/2 – 1 cup of all-purpose flour (for rolling out dough)

1 large egg

1 teaspoon water

1 cup walnuts, finely chopped

1/2 cup light brown sugar, firmly packed

instructions:

1. in a food processor, blend the butter, cream cheese, granulated sugar and salt until very well combined.

2. add 2 cups flour and pulse just until ingredients come together and dough forms.

3. divide dough in half. flatten into disks and wrap each disc in plastic wrap.

4. refrigerate overnight (or up to 2 days in fridge; 2 months in freezer)

5. preheat oven to 350 degrees. prep baking sheets with parchment paper.

6. in a small bowl, combine the egg and water to create a simple egg wash.

7. on a lightly floured board (or lightly floured parchment paper), roll out one disc of dough into an 11 inch circle. it’s easy to do if you just use a dinner plate as your template. once the dough is rolled out, place the dinner plate on top of the dough, and with a sharp knife, cut a circle, using the dinner plate as your guide. trim scraps (you can use them later to make a smaller circle and some mini rugelach!)

 

8. brush the circle with the egg wash, then sprinkle walnuts and brown sugar over the egg wash.

9. using a sharp knife or pizza cutter to cut, and using a metal ruler to guide you, cut your circle into 16 equal triangles. start

ing from the wide end, roll up the triangle, placing the seam side down on the prepared baking sheet.

10. brush each rolled triangle with the egg wash.

11. bake until golden brown, approximately 30 minutes.

12. transfer rugelach to wire rack. cool completely.

13. enjoy!

<yield: 40 cookies>

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