Rugelach is a traditional Jewish treat that is always found in our home during the holidays. It’s filled with walnuts, apricot jam and chocolate and is simply irresistible.
Prep time: 25 minutes
Cook time: 25 minutes
Servings: Makes 4 dozen
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 1 cup granulated sugar plus additional for topping
- 3 large egg yolks
- 1 teaspoon vanilla
- Pinch of salt
- 2 1/3 cups all-purpose flour
- 1 cup walnuts
- 1/8 teaspoon ground cinnamon
- 1 1/2 cups apricot jam, warmed
- 1 1/2 cups mini semi-sweet chocolate morsels
- 1 large egg, lightly beaten
In a large bowl, cream cream cheese and butter with a mixer on high speed until well incorporated, about 1 minute. Add 1/2 cup sugar and continue beating on medium speed. Add egg yolks, one at a time, beating on medium speed after each addition. Add vanilla and salt and beat well. Add flour, in three equal measurements, beating on low speed after each addition. Divide dough into 3 disks. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
Preheat oven to 350°F.
Combine walnuts, sugar and salt in food processor and pulse until fine. Set aside.
Roll out 1 disk of chilled dough on a lightly floured surface to 1/8-inch thick round shape. Spread 1/3 of apricot jam on dough. Sprinkle 1/3 of walnut mixture and chocolate morsels on jam and press into dough lightly with hand.
Cut round into 16 equal wedges. Beginning at base of wedges, roll to create crescent shape. Transfer to parchment-lined baking sheets. Brush crescents with 1/3 of beaten egg. Sprinkle cookies with additional sugar. Bake rugelach until golden brown, about 20-25 minutes. Repeat with remaining ingredients, working in batches, if necessary.
Allow to cool for about 5 minutes then transfer to a wire rack to cool completely.
ORANGE & FIELD TIP: While we used apricot jam for our filling, feel free to customize your rugelach with whatever jam or preserves you prefer.