Buttery Rugelach Treats (Print)
Creamy and flaky dough with fruity filling and cinnamon-sugar nuts. These little pastries are easier than you'd think to craft!
# Ingredients:
→ Dough Prep
01 -
1 cup unsalted butter (2 sticks), cold and cut into cubes
02 -
8 ounces cream cheese, cold and cubed
03 -
2 cups plain flour
04 -
A pinch of salt (1/4 teaspoon)
05 -
2 tablespoons white sugar
06 -
1 teaspoon pure vanilla
→ Filling Mix
07 -
1/3 cup packed brown sugar
08 -
1 teaspoon ground cinnamon spice
09 -
1/2 cup finely chopped pecans or walnuts
10 -
1/2 cup fruit jam (choose apricot, raspberry, or strawberry)
→ Topping Layer
11 -
Egg wash made with 1 beaten egg
12 -
Optional: powdered sugar for sprinkling
# Steps:
01 -
Blend your flour, sugar, and salt in a food processor. Toss in the chilled butter and cream cheese cubes. Pulse until you get a mixture that looks like crumbs. Add a touch of vanilla and pulse again just until the dough sticks together.
02 -
Split the dough into two equal pieces. Flatten each into a thick round shape, wrap them in plastic, then store in the fridge for at least 2 hours or leave it overnight.
03 -
Stir together the cinnamon, brown sugar, and chopped nuts in a small bowl. Set this mixture aside for later.
04 -
Take one dough portion and roll it on a floured surface into a circle about 10-12 inches wide and very thin (around 1/8 of an inch). Spread a thin coating of your chosen fruit jam across, leaving a small gap near the edges, then sprinkle over half of the nut mixture evenly.
05 -
Cut the dough circle into 12-16 triangles (like slicing a pizza). Starting from the thicker edge, roll each piece tightly towards the small tip to form crescent-shaped rolls.
06 -
Line a baking tray with parchment paper, then space the crescent cookies evenly seam-side down. Pop them into the fridge for about 20-30 minutes so they hold their form while baking.
07 -
Get your oven ready by preheating it to 350°F (or 175°C). Brush the tops of the chilled cookies with some egg wash, then bake them for 22-25 minutes until they're golden.
08 -
Let the cookies rest on the baking tray for five minutes before transferring them to a wire cooling rack. Once they're cool, you can sprinkle some powdered sugar on top if you'd like.
09 -
Redo all the rolling, spreading, cutting, and baking steps with the second dough disk and the leftover filling.
# Notes:
01 -
Keep these cookies fresh in an airtight container at room temperature for up to 5 days.
02 -
Colder butter and cream cheese give the dough the best texture, so keep them chilled before using.
03 -
You can freeze the unbaked dough for up to 3 months. Wrap it tightly, then place it in a freezer-safe bag.