Rugelach Cookie Recipe

Get this recipe and more on my website: https://www.dimitrasdishes.com/recipes/rugelach-cookies

Makes 24 cookies:
For the dough:
pound unsalted butter, softened
6 ounces cream cheese softened
2 cups all-purpose flour

For the filling:
cup granulated sugar
cup light brown sugar
1 tablespoon ground cinnamon
1 cup raisins
cup ground walnuts

1 cup apricot jam

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 350 F, 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 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.

Bake for 18-25 minutes or until lightly golden. Overbaking these cookies will dry them out.

Allow to cool completely and serve.



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