New This Month

Rugelach

122
  • Yield: Makes 4 dozen

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

  1. 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.

  2. Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.

  3. 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.

  4. 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.

Reviews Add a comment

  • MS10482374
    14 DEC, 2016
    I make these every year. And mine don't look like these. Mine always are flat. What am i doing wrong?
    Reply
  • nyrja
    9 JAN, 2009
    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.
    Reply
  • nyrja
    9 JAN, 2009
    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.
    Reply
  • RhondaM219
    28 FEB, 2008
    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)
    Reply
  • Daytona
    26 FEB, 2008
    looks fantastic
    Reply