Ingredients:
- 2 sticks unsalted butter at room temperature
- 8 oz. softened cream cheese
- 2 tbsp. sugar
- 1/8 tsp. salt
- 1/2 tsp vanilla extract
- 2 1/4 cups unbleached all-purpose flour
- 1/2 cup raspberry or apricot preserves
- confectioners' sugar, for serving
- 1/4 cup finely diced walnuts
- 1 tbsp. sugar
- 1 tbsp. light brown sugar
- 1/2 tsp. cocoa powder
- 1/2 ground cinnamon
- Beat the butter and cream cheese in the bowl of a heavy mixer fitted with a paddle attachment on medium-high speed until evenly combined, stopping to scrape down the sides and bottom. Beat in sugar, vanilla, and salt. Reduce the speed to low. Add 1 1/4 cups of the flour and mix until incorporated, then repeat with the remaining 1 cup of flour. Do not over mix.
- Turn the dough onto a lightly flour work surface. Flour your hands well and gently knead to be sure that the ingredients are evenly distributed, about 10 seconds. Divide the dough into thirds. Shape each portion into a 1 inch thick disk and wrap each in plastic wrap. Refrigerate until chilled and firm, about 2 hours.
- To make the filling, combine the walnuts, sugar, brown sugar, cocoa and cinnamon a small bowl set aside.
- Position racks in the center and top third of the oven and preheat to 350 degrees. Line two half-sheet pans with parchment paper.
- Working with one disk of dough at a time, unwrap and place on a lightly floured work surface. Sprinkle the top of the dough with flour, and roll out into a 13 inch- diameter circle. using a small offset metal spatula, spread with about 2 tbsp. of the preserves, leaving a 2 inch diameter space in the center of the dough, and a 1 inch border around the edge. Sprinkle the jam with about 2 tbsp. of the filling mixture. Using a sharp pizza wheel or large knife, cut the dough into quarters, then cut into 3 wedges, to give a total of 12 wedges. One at a time, starting at the wide end, fold the corners in about 1/4 inch and then roll up. Do not roll the rugelach too tightly or the jam will ooze out. Keep the outside of each cookie free of the jam and filling, or they'll tend to burn. Wipe your fingers clean after making each rugelach, or you will transfer the sticky interior of the last cookie to the exterior of the next one. Place each rugelach on the pans about 1 inch apart, with the point of each facing down. Curve the ends of the rugelach slightly toward the point to make a crescent. Repeat this process with the other disks of dough.
- Bake until lightly browned, about 30 minutes. Cool completely on the pans. Just before serving sift with the confectioners' sugar.
Mmm, this looks delicious! I had a lot of fun doing another Sarabeth bake-off! Do you deliver? I'd like two please with a cup of tea!
ReplyDeleteHi Susan..i had to come by quickly to say Hi and see what you posted...i am so sorry that i missed this...we are flooded out here in California...
ReplyDeleteyou cookies look so wonderful
i will try and post later this week
happy to stop by, my friend
kary and teddy
xxx
yum...a perfect day for rugelach! i can almost smell the cinnamon! thank you for the recipe! -xok.
ReplyDeletemmmmm this looks good. I love it when you have the bake off.
ReplyDeletecathy
Your rugelach look perfect! I love rugelah. Wish I had a few right now, I can just taste them!
ReplyDeleteNow this is one recipe (or similar to it) that has sat in my recipe box for years...and I have never used it.
ReplyDeleteI think it was because I didn't know how they would turn out. Thanks for your picture....now if I can only make mine look that good;)
Susan, where have you been all my life? Oh, my gosh. Your recipes are so yummy looking. Rugelach is one of my favorite cookies. If I hadn't met my husband, who is Jewish, I never would have known about them. Also thanks for the colcannon recipe. I've read about colcannon in novels, but had no idea what it was. (I won't even go into the chocolate recipe just before that.)
ReplyDeleteThanks so much for your sweet words on my blog today. I'll be back here often, I am sure. ;o)
Hi Susan,
ReplyDeleteOh goodness this looks delicious...so does the Colcannon. It will be bedtime soon and now I'm hungry! I'll have to try these out once I get my space back as we're doing a bit of renovation at the moment. I hope your weekend has been a good one and that you have a wonderful week!
Maura :)
Hi,
ReplyDeleteSaw where you stopped by my blog.....This looks SO good! I don't think I have ever had it..Sure looks tasty though...Have a wonderful evening...
These look so good! I have a friend who use to make these and they are so good!
ReplyDeleteThey look amazing. I've never eaten them. I'd have to make mine without walnuts.
ReplyDeleteOh yummy! Bet they were as good as they looked!
ReplyDeleteOh yum! And I love your bunny plate!
ReplyDeleteI've never had these. These look amazing; bet they melt in your mouth.
ReplyDeleteRita
hi susan....happy to see you made it by Farmhouse Kitchen...i finally got it together out here....
ReplyDelete:-)
kary and teddy
xxx
Susan they look scrumptious! I bake rugelach every Christmas as part of my cookie tray. I'm saving this recipe to try then. I'm loving all the Sara Beth's recipes...I must get this cook book!
ReplyDeleteYou have made these pastries very well. I've the same book too. Please let me if there is another Sarabeth bake-off and I hope to join in too :D
ReplyDeleteI have never heard of those,they look delicious!
ReplyDeleteThank you for your sweet comment on my blog.
Always lovely to hear from you.
Hope you are having a good week. :0)
The rugelach look so good!
ReplyDeleteThese look just wonderful!
ReplyDeleteI am going to save this recipe...thanks for sharing...I just love your blog!
xo
Caroline
I read that recipie in Sara's book and wondered are they as good as they look? Apparently everything in there is so this should be no exception, yours sure are pretty.
ReplyDeletej
I knew better than to come by here because now girlfriend I am so wanting some of these and I have never heard of them but darn do they look delicious.
ReplyDeleteAfter getting on the scales at the doctors yesterday I yelled at myself all the way home and now I come over here to thank you so much for your wonderful comment about my writing and I am leaving here so hungry but not just anything but for this. lol
I have to copy this to my files.
Your a sweetie for leaving me the comment...it means a whole lot to me
Love
Maggie
One of my all time favorite treats. Perfect with a cup of coffee.
ReplyDeletesusan....let me know if you try knitting the dish cloths...they really are easy and fun...teddy thinks it is really FUN...
ReplyDelete:-)
Now they look evry interesting,have never heard of them,
ReplyDeleteThe ingredients sound delicious, I shall have to have a go at these!
Thanks for sharing the recipe!
I just found your blog and I have to say I love it!!!! Great to see another New Englandah here. Came from Acorn Hollow ;) Your bowl of lemons caught my eye! ;)Alyssa of Boston Bee
ReplyDeleteHey girl, do ya have any left...they look divine!!! I've never had one so if ya could toss on my way....
ReplyDeleteGod bless ya sweetie and have a marvelous day!!!
I love rugelach! I might have to try my hand at making some...yum! Love your blog and photos, by the way!
ReplyDeleteConsumed: My Culinary Adventure
OH YUM! They look fantastic! I have to try this, dodgy oven and all! I made the colcannon and then had leftovers as bubble and squeak for brekkie the next day :)
ReplyDelete