Basic Rugelach Cookies



Rugelach cookies with fruit preserves, nuts, and cinnamon are delicious and flaky. Ideal for any occasion!

Ingredients:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 4 oz cream cheese, cold and cut into small pieces
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fruit preserves apricot, raspberry, etc
  • 1/4 cup finely chopped nuts walnuts, pecans, etc
  • 1/4 cup raisins or currants
  • 1 teaspoon ground cinnamon
  • 2 tablespoons powdered sugar for dusting

Instructions:

In a food processor, pulse the flour and salt together

Add the cold butter and cream cheese

Pulse until the mixture resembles coarse crumbs

Add sugar and vanilla extract

Pulse until the dough comes together

Divide the dough into 2 equal portions

Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

On a lightly floured surface, roll out one disc of dough into a circle about 1/8 inch thick

Spread half of the fruit preserves over the dough, leaving a small border around the edges

Sprinkle half of the chopped nuts, raisins or currants, and ground cinnamon over the preserves

Using a sharp knife or pizza cutter, cut the dough circle into 8 wedges

Starting from the wider end, roll up each wedge tightly to form a crescent shape

Place the rugelach on the prepared baking sheet

Repeat the process with the second disc of dough and remaining filling ingredients

Bake in the preheated oven for 20-25 minutes, or until the rugelach are golden brown

Allow the rugelach to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely

Dust the cooled rugelach with powdered sugar before serving


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