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Walnut and Brown-Sugar Rugelach

The combination of cream cheese and butter makes an especially rich dough.

  • prep: 25 mins
    total time: 55 mins
  • yield: Makes 32
Photography: Anna Williams

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Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 large egg, lightly beaten
  • 1 cup walnuts, finely chopped
  • 1/2 cup packed light-brown sugar

Cook's Note

Store the rugelach in an airtight container at room temperature up to a few days.

Directions

  1. Step 1

    In a food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour, and pulse just until a dough forms. Divide dough in half; flatten into disks, and wrap each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).

  2. Step 2

    Preheat oven to 350 degrees, with racks set in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a small bowl, combine egg with 1 teaspoon water to make an egg wash.

  3. Step 3

    Working with one disk at a time, place dough on lightly floured parchment paper, and roll out into an 11-inch circle (about 1/4 inch thick), dusting lightly with flour as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle; trim off and discard scraps. Brush circles with egg wash; dividing evenly, sprinkle with walnuts and brown sugar.

  4. Step 4

    Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from the wide end, roll up each triangle of dough; place on lined baking sheets, seam side down. Brush rolls with egg wash.

  5. Step 5

    Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.

Source
Everyday Food, December 2007

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Reviews (6)

  • 10 Jan, 2008

    I made a double batch of this dough, then made it up two different times. I did it as called for both times and it was so good. Nice enought to take to a party, but still easy enough to make whenever. They looked so pretty and got lots of great compliments (which I love!) One thing I like about this recipe it that it is delicious as it is, or you can put your own spin on it.

  • 6 Jan, 2008

    I love this recipe for rugelach. I made them for Christmas and everybody loved them. (Including myself :). The dough is easier to work with if you refrigerate or freeze for a longer amount of time. Plus use more flour. This is one kind of cookie that you definitely eat because it looks good! I just LOVED the beautiful golden brown tops and the shine from the egg wash.

  • 26 Dec, 2007

    I made the recipe twice and although it tastes very good, the dough was difficult to work with and did not hold its shape very well when rolling up the triangles. I would probably not make this recipe again.

  • 21 Dec, 2007

    For the first round of dough I made the walnut filling. Very good. For the second round of dough I did crushed Whopper candy (hammer the candy in it's bag) on one half and hershey/cream cheese/graham crackers (in a food processor) for the filling. A very rich cookie that freezes well. I baked on a silicone mat.

  • 13 Dec, 2007

    The recipe is fair...here's what would jazz these rugelach and make them sparkle: after you have rolled out the dough, spread a thin layer of seedless raspberry or blackberry jam over the circle. Then sprinkle the walnut mixture ....but first! tweak that combo too---add cinnamon to taste and add a generous amount of golden raisins tp this filling. Roll up the rugelach as directed and bake on parchment paper. This version is much more flavorful and will remain fresh in texture.

  • 10 Dec, 2007

    This recipe is very easy to make but this is not my favorite. The cookies get dry real fast.