poppy seed rugelach

Rugelach is a traditional holiday cookie, but this Poppy Seed Rugelach brings new, fresh flavors to an old favorite. I like to bring flavors from my childhood to the blog whenever I can, and these cookies are worth the trip down memory lane.

Poppy Seed Rugelach

butter ((2 sticks) unsalted and

sea salt (or regular salt)

oz cream cheese (at room temperature, preferably natural cream cheese without stabilizers)

all-purpose flour

poppy seeds

honey

water

lemon

orange

½ tbsp lemon juice (freshly squeezed)

sugar

cinnamon

nutmeg (freshly grated)

Combine butter and cream cheese:

Combine butter and cream cheese: To the bowl of a stand mixer fitted with a paddle attachment, add the butter and salt. Add the cream cheese in large pieces and mix on medium-low speed until combined.

Make the dough:

Make the dough: Turn off the mixer, add the flour and over low speed mix until the dough is shaggy and has a few dry spots but starts to gather around the paddle into a ball, should take about 1 minute. Use a rubber spatula to transfer the dough to a large piece of plastic wrap. Fold the plastic wrap over the dough and use the plastic wrap to help shape the dough into a 1-inch-thick rectangle. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.

Make the filling:

Make the filling: Add the poppy seeds to a small sauce pan along with the honey, water, lemon zest and juice, orange zest, and salt, over medium-low heat. Stir the mixture together and cook until the mixture thickens slightly, about 10 minutes. Transfer the mixture to an airtight container and refrigerate until completely chilled, about an hour.

Roll the dough:

Roll the dough: Lightly flour your work surface, remove the plastic wrap from the chilled dough and place it on your work surface. Sprinkle a bit of flour over the top of the dough and roll it into a ¼-inch-thick rectangle with the short end facing you. Use a pastry brush to remove any excess flour from the top of the dough, then fold the dough into thirds like a business letter. Roll the dough again until it&#039;s ¼-inch-thick, and fold like a letter. Repeat this step one more time. Cut the dough into 3 pieces and wrap each piece of dough in plastic wrap. Chill for 1 hour.

Preheat the oven:

Preheat the oven: Preheat oven to 350°F.

Prepare the topping:

Prepare the topping: In a small bowl, stir together the sugar, cinnamon and nutmeg; set aside.

Assemble the cookies:

Assemble the cookies: Lightly flour the work surface and roll out a piece of the chilled dough into a 12-inch circle. Place a 12-inch cake pan or a lid over the dough and cut around it, to end up with a perfect circle. Lightly moisten the edge of the dough (about ½ inch around the perimeter) with water and dollop ⅓ of the poppy seed filling over the surface of the dough. Using a spatula spread the filling into an even layer that just reaches the about ½-inch from border.

Roll the cookies:

Roll the cookies: Use a pizza cutter or sharp knife to divide the circle into quarters. Slice each quarter into 3 so that you have 12 small triangles. Starting at their wide ends, roll up each triangle. Place the rugelach cookies on a baking sheet so the small tip is on the underside of the rugelach. Repeat with the remaining triangles. Repeat with the remaining pieces of dough and filling.

Finish:

Finish: Sprinkle the cookies with the spiced sugar. Bake until the rugelach are nicely browned, about 30 minutes. Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

These tasty and tender Poppy Seed Rugelach cookies are made with a cream cheese dough and filled with a sweet poppy seed filling. Learn how to make these crescent-shaped delights with endless filling options.

cream cheese, softened

butter, softened (6 oz.)

all purpose flour

Poppy seed filling

sugar,

In a stand mixer with a paddle attachment (or using a hand mixer), beat the softened cream cheese and butter until smooth and well-combined.

Add the egg yolk and water, mix until incorporated.

Add the flour and also mix until incorporated.

Gradually add the flour, mixing until just combined. Be careful not to overmix.

Make the dough.

Chill the dough.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a floured surface, roll out a portion of dough and cut it into a circle using a 10-inch lid or dinner plate. Save the dough scraps and refrigerate them to firm up.

Spread about 2 tablespoons of poppy seed filling evenly over the dough.

Cut the dough circle into 8-12 triangles. Roll each triangle from the wide end into a crescent shape and place them on the prepared baking sheet.

Shape the Poppy Seed Rugelach

Bake for 12-18 minutes, in the preheated oven, until the tips and the bottom of the rugelach are slightly browned.

Refrigerate dough scraps until firm and use them to make additional rugelach.

Once baked, let the rugelach cool for a few minutes, then dust them with powdered sugar for an extra sweet touch.

Bake the Poppy Seed Rugelach

These turned out so delicious and soft. Definitely will be making them again.

https://www.youtube.com/watch?v=ohsCWaF8_BA

These timeless Poppy Seed Rugelach cookies are made with a cream cheese dough and filled with a sweet poppy seed filling. Recipe: https://www.olgasflavorfactory.com/holiday-recipes/poppy-seed-rugelachs/

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Top 2 poppy seed rugelach recipes from across the web

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Poppy Seed Rugelach

Poppy Seed Rugelach

The most viewed poppy seed rugelach recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine