Pastry chef Judy Roll and baker Rebecca Martin make traditional Jewish rugelach with Martha.
For the Dough
- 1 package (8 ounces) cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
- 1/4 cup granulated sugar
- 2 cups sifted bleached all-purpose flour
For the Filling
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup golden raisins, chopped
- 1 cup finely chopped walnuts
- 1/2 cup apricot preserves, heated and cooled slightly
For the Topping
- 1 cup sugar
- 2 teaspoons ground cinnamon
Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.
On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.
Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.