Rugelach: The Ultimate Holiday Cookie

Rugelach.

Pronounced “Rugala”

Learn it well because once you have made and shared this cookie, everyone will be asking it’s name.

Time and time again.

I made these for my work Christmas potluck last year and I bet I said “Rugelach” at least 100 times.

So what exactly is Rugalach?

It is a Polish cookie made with a tender cream cheese dough that is filled with the filling of choice and then rolled into a tiny crescent shape.

The most common fillings include:

1. Walnuts and honey

2. Nutella

3. Jam

4. Chocolate

The version we are making today is a little less traditional but it is my personal favorite:

Cinnamon and brown sugar with a hint of nutmeg and ginger.

Rugelach

Begin by making the dough.

Combine the flour and salt in a large food processor. Pulse 3-4 times to combine. Add the COLD and cubed butter and cream cheese.

Pulse until the mixture is crumbly with large chunks of butter/cream cheese. See the big chunks? That’s a good thing.

Add the egg yolk and vanilla.

Pulse until the dough comes together in the food processor.

Form into one large ball and then cut into 4 equal pieces. Form each individual piece into a ball, then press down to form a disc. Wrap in plastic wrap and chill in the refrigerator for 2 hours or even overnight.

Combine the filling ingredients in a small bowl and stir well. Set aside.

Spread powdered sugar on a clean, cool work surface. Allow dough disc to rest at room temperature for about 3 minutes to soften slightly. Unwrap one dough ball and roll into a 12 inch circle. Don’t worry if the edges are uneven.

Spread 1/4 cup of the sugar mixture over the top of the dough.

Use a pizza cutter to cut 16 slices (you could do 8 for bigger cookie, but I like them petite). Don’t worry if they are not exactly the same size. Adds a bit of character.

Roll each slice into the shape of a crescent.

Place seam side down on a lightly greased baking sheet.

Bake at 375 for 14-16 minutes, or until they start to turn a golden brown.

Enjoy!

Rugelach

Cream Cheese Dough:

2 cups flour
1/4 tsp salt
2 sticks of butter
1 package (8 oz) of cream cheese.
1 tsp vanilla
1 egg yolk

Filling:

1 cup brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
Powdered sugar for working surface and rolling pin

Combine the flour and salt in a large food processor. Pulse 3-4 times to combine. Add the cold and cubed butter and cream cheese. Pulse until the mixture is crumbly with large chunks of butter/cream cheese, about 12 pulses. Add the egg yolk and vanilla. Process until dough comes together on one side of the food processor. Turn out onto a cutting board. Form into one large ball and then cut into 4 equal pieces. Form each individual piece into a ball, press down to form a disc and wrap in plastic wrap. Chill for 2 hours or overnight. In a small bowl, combine the filling ingredients and stir well. Set aside. Remove chilled dough from the refrigerator and allow to rest at room temperature for about 3 minutes to soften slightly. Roll out into 12 inch circle using powdered sugar on the working surface and on the rolling pin to keep from sticking. Spread 1/4 sugar mixture all over the top of the dough. Use a cooking cutter to cut 16 slices. Roll up each slice into a crescent and place seam side down on a lightly greased cookie sheet. Chill in the refrigerator for 10-20 minutes. Bake at 375 for 14-16 minutes or until the top is a golden brown. Repeat with the other 3 dough sections.

For more Missouri Girl recipes click HERE