rugelach cookies

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.

A mix between cookie and pastry, Rugelach is a delicious traditional Jewish dessert that is perfect for the holidays! They're so tender and flakey, thanks to the cream cheese dough.

Rugelach

all-purpose flour (180 grams)

salt

unsalted butter (cubed (170 grams))

cold cream cheese (cubed (170 grams))

walnuts ((80 grams))

raisins ((60 grams))

raspberry

egg (well beaten)

In the work bowl of a food processor, combine flour and salt. Pulse a few times. Add the butter and cream cheese, pulse until the mixture resembles wet sand but hasn’t started to form a dough ball. Transfer to the counter and knead into a ball. Divide the ball in half and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

For the Dough:

Position an oven rack in the top third and preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.

Finely chop the walnuts and raisins and place in a large bowl. Add the granulated sugar and cinnamon, and stir until combined.

On a lightly floured surface, roll one dough disk into a 1/8-inch-thick round and trim to a 10-inch circle. Spread with half of the jam, leaving about a ½ border at the edge. Cut the circle into quarters and cut each quarter into thirds, creating 12 triangles. Sprinkle the jam with half of the nut mixture.

Starting at the widest end, roll each triangle up towards the tip like a crescent roll. Place on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough and filling. Brush each cookie with the beaten egg and sprinkle lightly with coarse sugar.

Bake one sheet at a time for 25 to 30 minutes or until golden brown. Immediately transfer the cookies to a wire rack and let cool completely before serving.

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Top 2 rugelach cookies recipes from across the web

The most viewed rugelach cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Poppy Seed Rugelach

Rugelach

The most viewed rugelach cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine