Brown Sugar & Walnut filled Rugelach

Meryl Hausner

By
@MeMe1130

These are worth the work. You have to double this recipe, because if you don't you will not be able to sample them. This recipe is a Jewish favorite, but you do not have to be Jewish to love them. These are a typical recipe for the Jewish holiday of Chanukah, my non Jewish friends have made them as one of their Christmas cookies!!


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Ingredients

PASTRY

1 c
unsalted butter, room temperature
8 oz
cream cheese, room temperature
1/4 tsp
salt
2 c
all purpose flour

FILLING

1 1/2 c
walnuts, toasted & finely ground
1/3 c
brown sugar, firmly packed
1/3 c
sugar, granulated
2 tsp
ground cinnamon
1/4 c
unsalted butter, melted & cooled

TOPPING

1/4 c
granulated sugar
3/4 tsp
ground cinnamon

EGG WASH

1
egg white, beaten with 1 tbsp. water

Directions Step-By-Step

1
To make Pastry: In a large bowl, combine the butter & the cream cheese.
2
Using the electric mixer, set on high speed, beat until smooth.
3
Mix in the salt. Reduce the speed to low, add the flour & mix just until dough forms.
4
Turn dough out onto floured work surface. Using floured hands, form the dough into a log. Cut into 4 equal pieces. Flatten each piece into a disk & wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
5
PREHEAT oven to 375.
6
TO MAKE FILLING & ASSEMBLE RUGELACH:
7
Line two large baking sheets with parchment paper. Set aside.
8
Remove dough disks from the refrigerator. Unwrap the dough disks & let stand at room temperature for about 10 minutes to soften slightly.
9
Meanwhile in small bowl, mix together the brown sugar, granulated sugar & ground cinnamon.
10
Flour one dough disk & place between two sheets of waxed paper. With a rolling pin, roll out into a round 10 inches in diameter & 1/8 inch thick.
11
Remove the top sheet & brush the dough with the melted butter, then sprinkle with 3 tbsp. of the sugar mixture. Top with about 1/3 cup of the finely ground walnuts (pressing mixture into the dough to help it adhere to the dough).
12
Using a pizza cutter or a sharp knife cut the round into 12 wedges. Starting at the wide end roll up each wedge, jelly-roll style. transfer to prepared baking sheet, arranging the cookies point side down & spacing them at least one inch apart.
13
TOPPING:
14
In a small bowl, mix together the granulated sugar & ground cinnamon.
15
Using a pastry brush, brush the cookies with the egg white/water egg wash, then sprinkle with the cinnamon-sugar mixture.
16
Bake until golden brown, about 18-20 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough, filling & topping.
17
Can be stored in an airtight container at room temperature for up to 5 days. Makes about 4 dozen rugelach cookies.

About this Recipe

Course/Dish: Cookies