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:
Walnuts and honey
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.
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.
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