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Rugelach with Currants and Walnuts
Rugelach with Currants and Walnuts
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Prep Time:
65 minutes
Cook Time:
30 minutes
Total Time:
575 minutes
Delicious cinnamon-sugar rugelach with currants and walnuts - Perfect fresh or frozen for later!
Ingredients:
  • 1 cup unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon white sugar
  • 0.5 teaspoon salt
  • 2 cups all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons white sugar
  • 1 tablespoon ground cinnamon
  • 1.25 cups finely chopped walnuts
  • 0.75 cup currants
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg yolk
  • 1 teaspoon water
Instructions:
  • In a large bowl, use an electric mixer to blend butter and cream cheese until smooth. Beat in sugar and salt. Gradually add flour on low speed until smooth; stir by hand if needed.
  • Lightly dust your hands with flour and shape the dough into a short, fat roll. Divide the roll into 3 equal pieces and shape each piece into a round ball, gently pressing down to slightly flatten. Individually wrap each ball in plastic wrap or waxed paper and chill in the refrigerator for 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C, position the oven racks in the upper and lower thirds, and line 2 baking sheets with foil.
  • In a small bowl, combine melted butter. In another bowl, mix sugar and cinnamon for the filling. In a third bowl, stir walnuts and currants together. Set aside.
  • Take the pastry dough out of the refrigerator and put 1 ball onto a floured surface. Use a floured rolling pin to gently pound and soften the dough. Roll the dough into a 12-inch circle, allowing the edges to be slightly irregular if necessary.
  • Brush the circle with a portion of the melted butter, then promptly sprinkle with some of the cinnamon-sugar mixture followed by the nut-currant mixture. Roll over the filling gently to press toppings into the dough. Cut the dough into 12 pie-shaped wedges and roll each in jelly-roll fashion from the outside in towards the point. Place each roll, point-side down, on a cookie sheet. Repeat with the remaining dough and filling ingredients.
  • Combine sugar and cinnamon in a small bowl to make the glaze. Whisk egg yolk and water together using a fork in a small cup. Brush the egg wash over each pastry and sprinkle with cinnamon-sugar.
  • Place 2 sheets in the preheated oven and bake until they turn golden brown, for about 30 minutes. Halfway through, switch the sheets to guarantee even browning. Once done, take out of the oven and promptly transfer to a cooling rack using a wide metal spatula.

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