Rugelach
- Comments()
- Yield Makes 4 dozen
Add to Shopping List
Ingredients
For the Dough
- 8 ounces (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of coarse salt
- 2 1/3 cups all-purpose flour, plus more for rolling out dough
For the Filling
- 4 ounces walnuts
- 1/2 cup sugar
- Pinch of cinnamon
- Pinch of salt
- 12 ounces apricot jelly, melted
- 2 cups mini semisweet chocolate chips, or currants or a combination
For the Finishing
- 1 large egg, lightly beaten
- 1/4 cup fine sanding sugar
Directions
- Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
- Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
I made the apricot filled ones for Hannukah and everybody loved them! I just adjusted the recipe and reduced the amount of sugar in the filling. It's a fantastic recipe, almost like buying them from a Jewish bakery in Brooklyn.
I made the apricot filled ones for Hannukah and everybody loved them! I just adjusted the recipe and reduced the amount of sugar in the filling. It's a fantastic recipe, almost like buying them from a Jewish bakery in Brooklyn.
this recipe is just like buying them from the Italian pastry shop in the north end Boston,now I can make them myself, I was surprised how similar they tasted and looked like the pastry shop ones. Rhonda ( Boston)
looks fantastic