Flaky Fruit-Filled Rugelach (Print Version)
# Ingredients:
→ For the Dough
01 -
2 cups all-purpose flour
02 -
1 cup (2 sticks) unsalted butter, cold and cubed
03 -
8 oz cream cheese, cold and cubed
04 -
2 tablespoons granulated sugar
05 -
1/4 teaspoon salt
06 -
1 teaspoon vanilla extract
→ For the Filling
07 -
1/2 cup fruit preserves (apricot, raspberry, or strawberry)
08 -
1/2 cup finely chopped walnuts or pecans
09 -
1/3 cup brown sugar
10 -
1 teaspoon ground cinnamon
→ For Topping
11 -
1 egg, beaten (for egg wash)
12 -
Powdered sugar for dusting (optional)
# Instructions:
01 -
In a food processor, pulse flour, salt, and sugar together. Add cold cubed butter and cream cheese, pulsing until large crumbs form. Add vanilla and pulse just until the dough starts to come together.
02 -
Divide the dough into 2 equal portions and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or overnight.
03 -
In a small bowl, combine the chopped nuts, brown sugar, and cinnamon. Mix well and set aside.
04 -
On a lightly floured surface, roll one disk of dough into a 10-12 inch circle about 1/8 inch thick. Spread a thin layer of fruit preserves over the dough, leaving a small border around the edge, then sprinkle evenly with half of the nut mixture.
05 -
Using a pizza cutter or sharp knife, slice the dough circle into 12-16 wedges, like cutting a pizza. Starting from the wide end, roll each wedge toward the point, creating a crescent shape.
06 -
Place the rolled cookies seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. Refrigerate for 20-30 minutes to help them hold their shape during baking.
07 -
Preheat oven to 350°F (175°C). Brush each chilled cookie with egg wash. Bake for 22-25 minutes or until golden brown.
08 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired.
09 -
Repeat the rolling, filling, shaping, and baking process with the second disk of dough and remaining filling ingredients.
# Notes:
01 -
These cookies can be stored in an airtight container at room temperature for up to 5 days.
02 -
For best results, make sure your butter and cream cheese are cold when making the dough.
03 -
The unbaked dough can be frozen for up to 3 months if wrapped tightly in plastic wrap and placed in a freezer bag.