Rugelach are a Hanukkah tradition but, these days, are eaten year-round. Typically, they are spread with apricot jam and filled with raisins and nuts, but I like to use dried cranberries.
Makes about 4 dozen Jewish Rugelach
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- 8 ounces (2 sticks) softened unsalted butter
- 1 (8-ounce) softened cream cheese
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup apricot preserves
- 1 cup finely chopped walnuts
- 1/2 cup sugar mixed with 1 tablespoon cinnamon
- 1/2 cup dried cranberries or raisins
- 1 large beaten egg
- 1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon
- For the Dough: In a large bowl or stand mixer, cream together butter and cream cheese. Add flour and salt all at once. Beat on low until dough holds together. Divide the dough into 4 balls, wrap in plastic and refrigerate for at least 4 hours.
- Place rack in center of oven and heat to 350 degrees. Warm apricot preserves until spreadable. On a lightly floured surface, roll out one ball of dough at a time into a 9-inch circle.
- Brush apricot jam over entire circle and then about 2 tablespoons nuts, 1 tablespoon cinnamon sugar, and 2 tablespoons cranberries or raisins.
- Using a pizza cutter, cut each circle into 8 wedges. Roll each wedge from the wide side to the point. Place it on a parchment-lined baking sheet. Repeat with remaining dough. Brush with beaten egg and sprinkle with cinnamon sugar.
- Bake for 25 minutes until well browned. Immediately remove to a wire rack to cool completely before serving. Rugelach are typically better the day after they are baked. They store well in an airtight container for up to 2 weeks and can be frozen.